Recipe

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• 2 cups spinach
• 2 (14 1/2 oz) cans chicken broth
• 3 cups cheese tortellini
• 1/4 tbsp dried basil
• 1/4 cup chopped onion
• 2 garlic cloves
• salt and pepper

• 1 In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low.
• 2 Saute onion and garlic and add to broth. Let simmer 10-15 minutes.
• 3 In a separate pot, cook tortellini till al dente. Cooking tortellini in broth will cause broth to get thick due to the starch and the tortellinis to get mushy.
• 4 Season with basil, salt, and pepper.
• 5 Add tortellini to broth at serve time and sprinkle parmesan cheese on top.