1 tbsp. butter
4 cloves minced garlic
3 (14 oz.) cans chicken broth
1/4 c. grated Parmesan cheese
1 c. stewed tomatoes
1 pkg. chopped spinach
1 pkg. tortellini

Melt butter in large saucepan over medium heat. Add garlic, saute for 2 minutes. Stir in broth and tortellini. Bring to boil, reduce heat. Mix in Parmesan cheese. Simmer until tortellini are tender. Stir in tomatoes and spinach.