1 (28-ounce) can roasted garlic diced tomatoes with onion and oregano, un-drained
2 tablespoons dry white wine
1/2 teaspoon freshly ground black pepper
1 (9-ounce) package fresh mozzarella and herb tortellini
3/4 cup shredded fresh spinach
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
8 tablespoons shaved Parmesan-Reggiano cheese
How to Make It
Place a Dutch oven coated with cooking spray over medium heat. Add bell pepper, shallots, and garlic; sauté 5 minutes or just until tender. Stir in chicken broth, tomatoes, wine, and black pepper. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Add tortellini; bring to a boil, and cook 3 minutes.
Stir in spinach, beans, and artichoke hearts. Cook over medium heat until thoroughly heated.