easy tortellini soup (healthy cooking feb/mar 2011)

1 large onion, chopped

2 tsp. olive oil

2 garlic cloves, minced

4 cans (14-1/2 oz. each) chicken broth

2 cans (14-1/2 oz.) diced tomatoes, undrained

1 large package (18 oz.) refrigerated cheese tortellini 

or tortellini or your choice

3 cups chopped fresh spinach

2 Tbsp balsamic vinegar

1/2 tsp. pepper

Shrdded Parmesan cheese, optional

1.  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.

2.  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.