Tortellini Soup

9  ounces		cheese tortellini
6  cups		chicken broth, low sodium
4  cups		fresh baby spinach
1/2  cup		small onion, chopped
1  tablespoon		olive oil
14  ounces		diced tomatoes (preferably fire-roasted)
1  dash		Table Salt
1  dash		Ground Black Pepper

Tip: For nutritional information on all the ingredients in Tortellini Soup just click on each ingredient name. Then adjust the serving size for any Tortellini Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oil in a large saucepan over medium heat, add onion and sautee until translucent, about 8 minutes. Add broth, tortellini and tomatoes with their juice, bring to a simmer and cook 3 minutes; add spinach (can substitute frozen that is thawed and rung dry) and simmer until wilted, about 3 more minutes, and until tortellini are tender. If soup seems too thick, add 1-2 cups water or more broth. Salt & pepper to taste, serve with grated Parmesan.