Tortellini Soup with Tomatoes and Spinach - Anna Jones, RD

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups reduced sodium chicken broth (like College Inn 50% reduced sodium)
• 2 (14.5 oz.) can petite diced tomatoes, including juices
• 9-10 oz. frozen tortellini or about half a 19 oz. bag (whole wheat if available – Whole Foods carries them)
• 1 1/2 teaspoons Italian herb seasoning
• 1 (5 oz.) bag fresh spinach, chopped
• 1/2 teaspoon pepper, or to taste
• Freshly shredded Parmesan cheese or Publix 6 cheese Italian shredded cheese blend