Ingredients
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1 tablespoon olive oil
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2 chopped garlic cloves
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1/2 cup white wine (optional but good!)
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3 (15 1/2 ounce) cans fat free chicken broth
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16 ounces fresh cheese tortellini
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1 (28 ounce) can chopped tomatoes (I use the Italian kind)
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1 (6 ounce) bag fresh Baby Spinach
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2 teaspoons italian seasoning
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2 teaspoons chopped fresh parsley
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1 tablespoon butter
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shaved parmesan cheese (to garnish)
Instructions
- Heat olive oil in dutch oven over med high heat.
- Cook garlic for 30 seconds, stirring constantly.
- Stir in wine, broth and Italian Seasoning.
- Bring to a boil.
- Add tortellini and cook for 4 minutes.
- Stir in tomato and spinach and cook for 2 minutes (just until spinach is wilted).
- Add butter and Parsley.
- SERVE!
- This needs to be served immediately -- the tortellini soaks up the broth and gets mushy.
- Garnish with cheese -- and serve with crusty bread!