Recipe(tried): Tortellini Spinach Soup

TORTELLINI SPINACH SOUP

1(10 ounce) package frozen chopped spinach
1 teaspoon olive oil
1 medium onion
2 or 3 cloves fresh garlic, minced
1 cup water
3 cans (14 1/2 ounces each) fat-free roasted garlic seasoned chicken broth*
1 can (14 1/2 ounces) diced Tomatoes with Basil, Garlic & Oregano
1 teaspoon sugar
1 package (9 ounce three cheese tortellini, or your favorite kind)
3 tablespoon already-shredded Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Remove the spinach from its package and place on a microwave-safe dish. Microwave at high for 5 minutes.

Meanwhile, heat the oil on medium in a 41/2-quart Dutch oven or soup pot. Peel and finely chop the onion, adding it to the pot as you chop. Add the garlic, and stir and cook for 1 minute or until the onion is tender.

Add the water and broth. Raise the heat to high and bring the pot to a boil.

Drain the spinach well. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.

Add the tortellini and bring the pot back to boil. Reduce the heat to medium, maintaining a slow boil, and cook for 5 minutes.

Meanwhile in a cup, combine Parmesan cheese, salt and pepper. Stir with a fork.

When soup has cook for 5 minutes, slowly pour in cheese mixture.

Remove from heat. Spoon into bowls and enjoy.

*Note: Plain chicken broth is fine to use.

Servings: 4