Tomato Florentine Soup

2 tsp. olive oil
3 clove garlic
2- 14 oz. cans chicken broth
8 oz. of cheese tortellinis
1- 14 oz. can chopped tomatoes in juice
1/2- 10 oz. bag fresh spinach, stemmed and washed or packaged of frozen
6 basil leaves, chopped
salt and pepper to taste
1/4 c. parmesan cheese

Heat the olive oil in a large sauce pan. Add the garlic and cook until fragrant, without browning-about 30 seconds. Stir in chicken broth and bring to a boil. Add tortellini and cook just until tortellini are tender, reduce heat. Add tomatoes, with juice, spinach and basil. Season to taste with salt and pepper. Simmer just until spinach is tender. Remove from heat. Ladle soup into bowls and sprinkle with parmesan cheese.

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This is a very fresh tasting soup. It is an ideal summer soup, as in light and not heavy. Yummy.