Tortellini Soup

This recipe comes from Paul's mom. If I don't have Italian Seasoning in I just use a combination of dried oregano, basil and parsley.

8 oz. bunch fresh spinach

2 Tbsp. olive oil

4 garlic cloves, minced

1 medium onion, finely chopped

9 cups chicken broth

2 tsp. dried Italian Seasoning

1, 12-ounce package of tortellini, fresh or frozen, any filling

2, 14 1/2 ounce cans diced tomatoes, including juice

Sea salt to taste

Ground black pepper to taste

Parmesan cheese, grated

Wash spinach, drain and dry. Remove any tough stems. Tear leaves into pieces 2 - 3 inches big. Heat olive oil in large pot over medium heat. Add garlic & onion. Sauté until barely brown. Add chicken broth and herbs. Increase heat to high and bring to a boil. Stir in tortellini. Reduce heat and simmer 10-15 minutes. Stir in tomatoes. Simmer 5 minutes longer. Add spinach and simmer an additional 3 - 5 minutes. Season to taste. Serve hot.