Tortellini Soup

A wonderful, warm soup for those cold winter days.

1 Tsp Canola Oil

3 Garlic Cloves

2 Tsp Oregano

1/2 Tsp Thyme

1/2 Tsp Rosemary

14 1/2 Ounce Petite Diced Tomatoes, undrained

32 Ounces Vegetable Broth

9 Ounces Refrigerated Tortellini - your choice of flavor

4 Cups Fresh Baby Spinacy

Parmesan

In a large saucepan, heat oil and add garlic, oregano, thyme and rosemary.  Cook and stir 1 minute.  Stir in tomatoes and broth. Bring to a boil and add tortellini.  Cook tortellini to package directions.  Stir in spinach.  Serve and sprinkle with cheese.