Spinach-Tortellini Soup

Ingredients

• 1 (14 1/2-ounce) can chicken broth
• 4 cups water
• 2 extra-large vegetable bouillon cubes
• 1 (10-ounce) package frozen chopped spinach, unthawed
• 2 (14 1/2-ounce) cans stewed tomatoes, undrained
• 1 garlic clove, minced
• 2 (9-ounce) packages refrigerated cheese-filled tortellini
• 1/2 cup shredded Parmesan cheese

Preparation

1. Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.
2. Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.
3. Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.
4. Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.