Ingredients
1 tablespoon butter2 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1 package (9 ounces) refrigerated cheese tortellini1 can (14-1/2 ounces) diced tomatoes with green chiles, undrained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
Preparation
In a large saucepan, heat butter over medium heat; saute garlic until tender, about 1 minute. Stir in broth; bring to a boil. Add tortellini; cook, uncovered, until tender, 7-9 minutes. Stir in tomatoes and spinach; heat through.
