1 tablespoon butter	1-14 ounce can of stewed or diced tomatoes
4 cloves garlic minced	½ bunch of spinach
1-9 ounce package tortellini	6 fresh basil leaves or 1 teaspoon dried basil
2-14.5 ounce cans of chicken broth	Salt and pepper to taste
1.5 cups of parmesan cheese

In small pan, on medium high, melt butter and sauté garlic until golden. In a separate pot, cook tortellini according to package instructions (do not over cook). Drain tortellini and set aside. Using same pot combine chicken broth, cheese, tomatoes and spinach, basil and heat on medium. Once broth mixture is hot add tortellini to the soup, add salt and pepper to taste. Enjoy!

Serves 4

May be doubled