- Servings: 8 to 10
- 3 cloves of garlic
- 1 tablespoon of butter
- 1 can of College Inn chicken or beef broth ( i prefer chicken)
- 19 oz of frozen cheese tortellini
- 1 package (10 ounces) frozen chopped spinach
- 2 cans (14 1/2 ounces each) stewed tomatoes, undrained cut into pieces.
- grated Parmesan cheese
In a large sauce pan over med-high heat cook garlic in butter for 1 to 2 minutes.
Add broth and tortellini.
Heat to a boil; reduce heat and simmer 10 minutes.
Add spinach and tomatoes; simmer 5 minutes longer or until tortellini is cooked.
Sprinkle each serving with cheese.
If refrigerated tortellini will soak up broth so add another half or whole can.