Ingredients
1 teaspoon olive oil2 garlic cloves, minced1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained3 cans (14-1/2 ounces each) vegetable broth2 teaspoons Italian seasoning1 package (9 ounces) refrigerated cheese tortellini4 cups fresh baby spinachShredded Parmesan cheeseFreshly ground pepper
Preparation
In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.
Stir in spinach. Sprinkle servings with cheese and pepper.
