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Ingredients:

2 tablespoons olive oil
2 cloves garlic, minced
8 cups chicken broth
1 pound chicken herb tortellini or tortellini noodle of your choice
9 ounces spinach, chopped roughly
1/4 cup basil pesto

In a large pot, saute the garlic in the olive oil. After a minute or so, add the diced tomatoes and chicken broth to the pot. Bring the broth to a rolling boil and then add in your tortellini. Cook tortellini as directed on package. In the last minute of cooking time, mix in your roughly chopped spinach and stir in the 1/4 cup of basil pesto. Ladle into bowls and sprinkle with Parmesan cheese on top.

Side Note: When reheating, feel free to add some additional chicken broth to thin the soup, as the tortellini will absorb the liquid!

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