Spinach Tortellini Soup

I made a new Soup. We have decided that this is one of our favorites. We make if often,. It's like a Gourmet Country Soup that you'd order at a restaurant in Tuscany, Italy.

Here's what you'll need:
A Soup Pot
8 C Water flavored with 6 TBS of Better Than Bouillon Vegetable Base. You can also use Vegetable Bouillon if you don't have access to Better Than Bouillon.
2 TBS Olive Oil
2 TBS Minced Garlic, from a Jar.
1 - 14 1/2 oz. Can of Diced Tomatoes.
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 - 9 oz. package of Cheese Tortellini.
1 - 8 oz. package of Fresh Spinach.

Fresh Shredded Parmesan Cheese for Garnish.
Herbed Croutons for Garnish (Buy them or make your own). I make them from French Baguette Slices brushed with Olive Oil, sprinkled with Herbes de Provence and Baked in a low oven (250 degrees) just until Golden Brown.



In the Soup Pot on Medium Heat:
Oil, until Hot.

Add:
Garlic
Sauté 1 - 2 minutes.

Add:
Tomatoes with Juice
Water (Broth)
Oregano
Basil
Stir to combine well.
Bring to a Boil Uncovered.

Add:
Tortellini
Return to Boil
Cook 9 minutes.

Remove from Heat.
Add Spinach.
Stir to combine well.

Top individual servings with:
Croutons
Parmesan Cheese

Enjoy!
Peace in the Kitchen!