SPINACH TORTELLINI SOUP - August 1

A RECIPE A DAY IN THE MONTH OF AUGUST...GETTING READY FOR THE DAYS WHEN THE COLDNESS AND DARK MORNINGS INVADE...AND WE NEED SOMETHING TO WARM US UP.

I know it's not winter yet, but it's just one of those days.

Ingredients:

1/2 C chopped onion
1 tsp minced garlic
1 Tbl olive oil
30 oz (appx.) chicken broth
2 C water
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
9 oz refrigerated cheese tortellini (I buy premade)
15 oz canned diced tomatoes, Italian style
1 head of fresh spinach, thinly sliced
3 Tbl parmesan cheese

Instructions:

1.  In a large saucepan, saute onion and garlic in olive oil until tender.
2.  Add broth, water, sugar, salt and pepper.
3.  Bring to a boil.  Add spinach and tortellini and cook for about 7 minutes, stirring once in a while.
4.  Add tomatoes and heat through for about one or two minutes.
5.  Serve with parmesan cheese grated on top.