Tortellini Soup

9  ounces		cheese tortellini
6  cups		chicken broth, low sodium
4  cups		fresh baby spinach
1/2  cup		small onion, chopped
1  tablespoon		olive oil
14  ounces		diced tomatoes (preferably fire-roasted)
1  dash		Table Salt
1  dash		Ground Black Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Tortellini Soup ingredients. The serving size for any ingredient in Tortellini Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil in a large saucepan over medium heat, add onion and sautee until translucent, about 8 minutes. Add broth, tortellini and tomatoes with their juice, bring to a simmer and cook 3 minutes; add spinach (can substitute frozen that is thawed and rung dry) and simmer until wilted, about 3 more minutes, and until tortellini are tender. If soup seems too thick, add 1-2 cups water or more broth. Salt & pepper to taste, serve with grated Parmesan.