Tortellini, Spinach and Tomato Soup

14 ounces of fresh or canned San Marzano tomatoes, diced in their liquids

8 cloves garlic, crushed and coarsely chopped

10 ounces fresh spinach, washed and stemmed

10 basil leaves, coarsely chopped (if unavailable you can substitute Gourmet Gardens Basil Paste, 3 tbsp)

3 tbsp butter

4 cups homemade chicken broth or substitute using Better Than Bullion

8 ounces fresh or frozen cheese tortellini

Pecorino Romano Cheese

Melt butter in large cast iron dutch oven over medium heat. Add the garlic and saute for 2 minutes. Add broth and bring to a boil. Add tortellini and cook for 3 minutes. Next add tomatoes and juice, reduce heat and simmer. Cook until pasta is tender and stir in spinach and basil. Cook for 2 minutes or until wilted. Sprinkle soup with Pecorino Romano and serve.