• 1 medium onion, chopped
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained (I used the oregano, basil, garlic version)
• 1 package (9 ounces) refrigerated cheese tortellini
• 3 cups baby spinach
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon pepper
• Shredded Parmesan cheese, optional

Directions

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
• Add tortellini; cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Yield: 6 servings.