Ingredients
| 2 | tablespoons butter |
| 1 | onion, diced |
| 2 | garlic cloves, minced |
| 1/4 | cup flour |
| 3 | cups chicken broth |
| 1 | 28-ounce can diced tomatoes |
| 2 | tablespoons tomato paste |
| 8 | ounces cheese tortellini |
| 1/2 | cup Parmesan cheese |
| 10 | ounces spinach, chopped |
| salt and pepper, to taste |
Instructions
Melt butter over medium heat, add onion and cook 5-7 minutes. Add garlic and cook 1 minute. Add flour and cook 1 minute more. Add broth, diced tomatoes, tomato paste and tortellini; bring to boil. Simmer on low heat 10 minutes or until tortellini is tender. Add Parmesan and let melt. Add spinach and let wilt. Season with salt and pepper. Remove from heat and serve. If desired, garnish with more Parmesan and fresh spinach, sliced small. Yields 8 cups
