TORTELLINI SOUP
8 to 10 servngs

2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons balsamic vinegar
2 garlic cloves, chopped
1/4 teapsoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups water
3 cans (10-1/2 ounces each) condensed chicken broth
1 package (19 ounces) frozen or refrigerated cheese tortellini (see Options)
1 package (10 ounces) frozen spinach, thawed and drained

In a large soup pot, heat the oil over medium-high heat. Saute the onion until tender, then add the tomatoes, vinegar, garlic, oregano, salt, and pepper; cook for 5 to 7 minutes, or until heated through. Stir in the water and broth and bring to a boil. Add the tortellini and spinach and cook for 6 to 8 minutes, or until the tortellini are tender. Serve immediately.