Quick to make and serves 8 to 10.
1 Tablespoon olive oil
3 cloves garlic, minced
3 14-1/2 ounce cans chicken broth
8 ounces cheese tortellini
1/4 cup grated Parmesan cheese
pepper to taste
1 cup frozen chopped spinach, thawed and drained
14-1/2 ounce can Italian stewed tomatoes
1 cup tomato sauce
Heat oil in a saucepan over medium heat; add garlic.
Saute for 30 seconds; stir in broth and tortellini.
Bring to a boil; reduce heat.
Season with pepper; simmer until tortellini is tender.
Stir in spinach, tomatoes and tomato sauce; simmer for 5 minutes.
Sprinkle with cheese.
Serves 8 to 10.
Posted by Laura (WA)