19-ounce package refrigerated three cheese tortellini
½teaspoondried basil
½teaspoondried oregano
1bay leaf
Kosher salt and freshly ground black pepper, to taste
3cupsbaby spinach, chopped
2tablespoonsgrated Parmesan
Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.