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Spinach and Tortellini Soup

Debbie Wilson
  • minutes
  • Serves 6

INGREDIENTS

4 cups

Baby spinach, fresh

2

Garlic cloves

1 can

Tomatoes, no-salt-added

3 cans

(14-1/2 ounces each) vegetable broth

1

package Cheese tortellini, refrigerated

2 tsp

Italian seasoning

1

Parmesan cheese and freshly ground pepper

1 tsp

Olive oil