- 2 minced garlic cloves
- 1 tablespoon butter
- 43 ounces reduced sodium chicken/vegetable broth
- 9 ounces refrigerated cheese tortellini
- 10 ounces frozen chopped spinach (thaw and squeeze dry)
- 14 ounces diced tomatoes with green chilies (undrained)
Saute the garlic in the butter. Slowly add broth and bring to a boil while stirring. Mix in tortellini (cook 5 minutes). Add spinach and tomatoes and mix until evenly heated through.