Cheese Tortellini Soup

1. 1

   Heat olive oil over medium heat in a medium pot. Add the chopped garlic and stir until softened, being careful not to burn it.

2. 2

   Add the tomatoes with their juices and the chicken broth to the pan. Add the Parmesan rind, if using. Bring to a boil, then lower the heat and simmer for 15 minutes.

3. 3

   Add the tortellini and cook for 5 to 10 minutes, until the tortellini is just tender.

4. 4

   Coarsely chop the baby spinach leaves. Or leave them whole if you are lazy like me.

5. 5

   Remove the Parmesan rind from the pot. Add the spinach and cook until wilted, just a few minutes. Stir in grated Parmesan cheese.

6. 6

   Add pepper to taste, and additional salt if needed.

7. 7

   Garnish each serving with additional grated Parmesan and one of the optional garnishes, if using.

* Per serving · 4 servings · Values may vary.