1 tbsp. butter
4 garlic cloves, minced
2 (14 oz.) cans chicken broth
1 (9 oz.) pkg. cheese tortellini
1/4 c. grated cheese (Romano)
Basil, as desired
10 oz. frozen spinach, chopped
1 (14 oz.) can stewed tomatoes

Saute garlic in butter 2 minutes. Stir in broth and spinach. Boil according to spinach directions. Add tortellini. Mix in 1/4 cup grated cheese. Simmer until pasta is tender (about 5 minutes). Stir tomatoes and basil into soup. Simmer 2 minutes. Serve with grated cheese. Serves 3 to 4.