Tortellini, White Bean, and Spinach Soup

Quick and easy, all you do is open a few cans and packages and dump them all together. This may be the easiest soup ever!

2 14-1/2 ounce cans vegetable broth
1 9 ounce package refrigerated cheese tortellini or tortellini of your choice — (9 ounces)
1 15 ounce can cannellini beans, rinsed and drained
1 14 1/2 ounce can Italian diced tomatoes, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
3 tablespoons minced fresh basil
1/4 cup shredded Asiago or Parmesan cheese

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 4-5 minutes longer or until tortellini are tender.

Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.

Servings: 6