Spinach Tortellini Soup

Ingredients

• 12 ounces frozen chopped spinach (no need to thaw)
• 4 cups chicken or vegetable broth
• 28 ounces canned stewed tomatoes
• 14 ounces can tomato sauce
• 1 chicken or vegetable bouillon cube
• 1 clove garlic (minced)
• 20 ounces refrigerated cheese tortellini
• Shaved Parmesan cheese (for serving)

Instructions

1. 1

   In a large soup pot or Dutch oven, combine 12 ounces frozen chopped spinach, 4 cups chicken or vegetable broth, 28 ounces canned stewed tomatoes, 14 ounces can tomato sauce, 1 chicken or vegetable bouillon cube, and 1 clove garlic. Bring to a boil over medium-high heat.

2. 2

   Using the back of a spoon, smash the tomatoes to break them into smaller pieces, if necessary.

3. 3

   Add in 20 ounces refrigerated cheese tortellini and cook for about 7 minutes or until the pasta is cooked through.

4. 4

   Serve topped with Shaved Parmesan cheese.