Tortellini and Tomato Soup with Rosemary

This is a recipe that was in Cottage Living magazine (October 2007). It is a staple for lunch in our family. We keep the ingredients handy at all time, for just in case. Great with some good bread. It takes about 30 minutes to prepare but can be made while doing the dishes etc. It will feed about 5 people.

Ingredients:
3 tablespoons Olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
6 cups chicken broth
2 teaspoons chopped fresh rosemary ( 1/2 teaspoon crumbled dried rosemary)
12 oz. fresh cheese filled tortellini
3 cups chopped fresh spinach leaves (10 oz packaged frozen spinach)
Salt
Ground pepper
Parmesan cheese

Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and Rosemary, and bring to a boil; reduce heat, and simmer, covered, 5 minutes. Add pasta, stirring to blend, and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with cheese.