1/2diced cut tomatoes (with or without green peppers and onions)
4-6cupslow-sodium chicken broth
1can (14 oz.)whole tomatoes, crushed or chopped
1package (9 oz.)fresh tortellini (or use frozen)
salt and pepper to taste
1/2tsp.red pepper (optional)
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic, stirring frequently until onions are soft, about 5 to 7 minutes. Add broth and the tomatoes and increase the heat to high, bringing the soup to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste. Season with salt and pepper. Serve with Parmesan on top.