What you need,
1 tbsp. olive oil
1 small onion finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cups water
1 14 oz. can of diced tomatoes
1 (20 oz.) package refrigerated three cheese tortellini
Salt & freshly ground black pepper, to taste
1 tsp. granulated sugar
9 oz. fresh spinach, chopped
3 tbsp. chopped fresh basil
1/2 cup grated Parmesan cheese, for serving
In a large pot heat the olive oil over medium heat. Add the
onion and cook for about 5 minutes until it starts to soften. Add the garlic
and cook for 1 more minute until fragrant. Add the chicken broth, water and can
of diced tomatoes, juice and all. Bring to a boil then add the tortellini. Cook
for 4-5 minutes until the pasta is tender. Stir in the sugar and salt and
pepper to taste.
Add the spinach and basil and cook for 1-2 minutes until
wilted.
Test the seasoning again and add more salt and pepper if
needed.
Serve with a sprinkle of Parmesan cheese.
Jen of My Tiny Oven
