Tortellini Tomato Spinach Soup

I made this a while ago and it was excellent! I love when it starts to get a little cooler and it's time for soups! For some extra nutrients you could also add zucchini or squash (add towards the end just before spinach, they should cook up fairly fast), or carrots (add with broth).

Tortellini Tomato Spinach Soup

Ingredients

* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 clove garlic, minced
* 4 to 6 cups broth, chicken or vegetable
* 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
* 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
* Coarse grained salt and cracked black pepper
* 10 ounces fresh or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated Parmesan, very loosely packed

Directions

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.