1 tbsp. butter
4 garlic cloves, minced
2 (14 1/2 oz.) cans chicken broth
1 (9 oz.) pkg. cheese tortellini
1/4 c. grated Parmesan
Salt & pepper
1 (14 1/2 oz.) can stewed tomatoes
1/2 bunch spinach, stemmed
6 fresh basil leaves, chopped or 1 tsp. dried, crumbled
Additional grated cheese

Melt butter in heavy large saucepan over medium heat. Add garlic and saute 2 minutes. Stir in broth and tortellini. Bring to boil. Reduce heat, mix in 1/4 cup Parmesan. Season with salt and pepper. Simmer until tortellini are just tender, about 5 minutes.

Stir tomatoes, spinach and basil into soup. Simmer 2 minutes. Serve, passing Parmesan separately.