Ingredients
2 cans (14-1/2 ounces each) vegetable broth1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes, undrained1/4 teaspoon salt1/8 teaspoon pepper3 cups fresh baby spinach3 tablespoons minced fresh basil1/4 cup shredded Asiago cheese
Preparation
In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook until tortellini are tender, 4-5 minutes longer.
Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.
