SPINACH TOMATO TORTELLINI SOUP

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 4 cups chicken broth
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach, chopped
• 2 tablespoons grated Parmesan

DIRECTIONS:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
3. Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
4. Serve immediately, garnished with Parmesan.

Adapted from Cooking Classy.