""I like to top bowls of this tasty soup with a little grated Parmesan cheese...and serve it with crusty bread to round out the meal," notes Donna Morgan, Hend Tennessee...."
INGREDIENTS
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2 garlic cloves, minced
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1 tablespoon butter
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
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1 package (9 ounces) refrigerated cheese tortellini
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1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
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1 package (10 ounces) frozen chopped spinach, thawed