Tortellini Soup (Stefanie)

1 TBS. olive oil                                   

1 tsp. minced garlic

1 can (14 oz.) stewed chopped tomatoes

4 cups chicken broth                          

1- 10 oz. pkg. cheese tortellini

Salt and pepper, to taste

1/2 bunch spinach, stemmed

1 TBS. dried basil leaves

1/4 cup parmesan cheese

Sauté garlic in oil.  Stir in tomatoes, broth and tortellini.  Bring to a boil.  Reduce heat and season with salt and pepper.  Simmer until tortellini is just tender—about 5 minutes.  Stir in spinach and basil.  Simmer for 2 minutes.  Sprinkle with parmesan cheese after dishing into bowls.  Serves 4 - 6 people.