Tortellini & Tomato Soup

3 tbsp olive oil
1 onion, chopped
3 garlic gloves, minced
1 14 oz. can diced tomatoes
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
12 oz fresh meat- or cheese-filled torellini or 9 oz fresh ravioli
3 cups chopped fresh spinach or 1 10 oz. package frozen spinach, thawed & drained.
Salt and pepper to taste

(I recommend fresh spinach and Costco 3-cheese Tortellini -- use 1/2 of the 2-pack)

Heat olive oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in brothe and rosemary, bring to a boil. Reduce heat and simmer, covered, 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with fresh parmesan or stir in a spoonful of pesto.

Serves 4-6, 30 minutes prep time.