4 cans (56 oz) reduced sodium chicken broth
5-8 cloves of garlic
1/2 stick butter
16 oz tortellini, any flavor, fresh or frozen
1 can diced tomatoes, preferably fire-roasted
Basil, preferably fresh but dried ok
1 bag (8 oz) fresh leaf spinach
Parmesan cheese, pref. Parmesano reggiano
Optional: 2 sliced sausages, fully cooked (nearly any kind works except chicken apple)
Heat large soup pot to medium-high heat. Peel and chop the garlic into small pieces, or mince if desired.
Melt butter in pot and add garlic, saute until fragrant. Add the chicken broth to pot and add a leaf of fresh basil or dash of dried basil. Bring broth to a boil.
Add tortellini and cook halfway, about 3 minutes for fresh or 5 minutes for frozen. Add the tomatoes and their liquid (do not drain). Add the sausage slices at this point as well if you are using it.
Allow mixture to simmer for 5 additional minutes. Add another basil leaf or dash of dried basil. Add the spinach and stir pot until spinach is wilted. Sprinkle soup with parmesan if desired and serve immediately.