Creamy Tortellini Soup with Spinach

 Ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 4 cups chicken broth
– 1 cup heavy cream
– 1 (9 oz) package cheese tortellini
– 2 cups fresh spinach, roughly chopped
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Grated Parmesan cheese for garnish

Instructions:

1. **Heat Oil**: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

2. **Add Tomatoes and Broth**: Stir in the can of diced tomatoes (including juice) and the chicken broth. Bring to a boil.

3. **Add Tortellini**: Add the cheese tortellini to the pot and cook according to package instructions, usually about 7-10 minutes.

4. **Add Cream and Spinach**: Reduce the heat to a simmer. Stir in the heavy cream, spinach, dried basil, and dried oregano. Cook until the spinach is wilted and the soup is heated through, about 2-3 minutes.

5. **Season**: Season the soup with salt and pepper to taste.

6. **Serve**: Ladle the soup into bowls and garnish with grated Parmesan cheese.

Enjoy your creamy tortellini soup! Let me know if you need any more recipes or have any questions about this one.