1 tbsp. butter
3 cloves garlic, minced
2 (15 oz. ea.) cans chicken broth
8 oz. pkg. cheese filled tortellini, uncooked
1/4 cup grated Parmesan cheese
salt and pepper to taste
2/3 cup frozen chopped spinach, thawed and drained
1 (15 oz.) can Italian style stewed tomatoes
1/2 cup tomato sauce

Melt butter in a saucepan over medium heat, add garlic. Sauté for 2 minutes, stir in broth and tortellini. Bring to a boil, reduce heat. Mix in Parmesan cheese, salt and pepper, simmer until tortellini is tender. Stir in spinach, tomatoes and tomato sauce, simmer for 5 minutes, until heated through.

Submitted by: Judy Brannock