TORTELLINI TOMATO AND SPINACH SOUP

1 tablespoon extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
6 cups chicken broth
2 (15 ounce) cans diced fire roasted tomatoes
1 (15 ounce) can crushed tomato or tomato sauce
1 teaspoon Italian seasoning
14 ounces tortellini (You can use fresh or frozen. I did frozen. Make sure to allow extra time for frozen tortellini to warm up in soup)
3 cups fresh spinach
salt and pepper
fresh basil for serving, if desired
grated parmesan cheese for serving, if desired

Heat olive oil in a large pot.
Add in onion and sauté for 3-4 minutes until tender.
Add in garlic and cook for an additional minute.
Stir in chicken broth, diced tomatoes, crushed tomatoes or tomato sauce and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
Stir in tortellini and spinach and cook until warmed through.
Season with salt and pepper to taste.
Serve warm with basil and parmesan cheese for serving, if desired.

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