Ingredients

• 2 (14 1/2 ounce) cans vegetable broth
• 1 (14 1/2 ounce) can diced tomatoes (do not drain)
• 4 cloves garlic, minced
• 4 ounces cheese-filled egg tortellini, dry
• 1 (10 ounce) package frozen spinach, chopped (no need to thaw or drain)
• 1 onion, chopped
• 1/4 cup red wine
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 tablespoons parmesan cheese, grated
• fresh ground black pepper, to taste

Instructions

1. In a large pot, combine all ingredients except the tortellini and parmesan cheese.

2. Bring to a boil.

3. Reduce heat and simmer, covered, for about 20 minutes.

4. While the tomato and spinach mixture simmers, prepare tortellini according to the package.

5. Do not overcook- I prefer to undercook the pasta by a minute or two so it stays firm.

6. Drain.

7. Add tortellini to the tomato and spinach mixture and simmer for another 5 minutes.

8. Serve the soup in bowls, topped with the parmesan cheese.