Easy Tortellini Soup
2 cans 14 1/2 ounce cans reduced sodium chicken broth
1 can 14 1/2 ounce can diced tomatoes, undrained
1 package 9 ounces refridgered cheese tortellini
3 cups chopped fresh spinach
1 tablespoon balsamic vinegar
1/4 teaspoon pepper
1 medium onion diced
1 teaspoon olive oil
1 head of garlic minced
Shredded Parmesan Cheese, optional
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese.
Yield: 6 servings.