1 (8 oz.) pkg. fresh cheese tortellini
2 cans chicken broth
3 cloves garlic, minced
2 tbsp. olive oil
1 (15 oz.) can Italian style stewed tomatoes
1/2 bunch fresh spinach, washed & torn into pieces

Mince garlic and saute in oil until golden (do not brown). Add broth to saucepan and heat to boiling. Add tortellini and cook according to package directions. Add spinach and tomatoes to broth and tortellini, breaking up tomatoes with wooden spoon. Add salt and pepper to taste. Serve hot with crusty bread.