"My tomato-y broth is perfect for cheese tortellini and fresh spinach. Add extra garlic, oregano and basil to suit your taste. —Debbie Wilson, Burlington, North Carolina..."
INGREDIENTS
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1 teaspoon olive oil
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2 garlic cloves, minced
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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3 cans (14-1/2 ounces each) vegetable broth
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2 teaspoons Italian seasoning
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1 package (9 ounces) refrigerated cheese tortellini
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4 cups fresh baby spinach
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Shredded Parmesan cheese and freshly ground pepper