Ingredients
1 medium onion, chopped1 teaspoon olive oil1 garlic clove, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (14-1/2 ounces) diced tomatoes, undrained1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice3 cups chopped fresh spinach1 tablespoon balsamic vinegar1/4 teaspoon pepperShredded Parmesan cheese, optional
Preparation
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.
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.
