TORTELLINI en BRODO

5 cups  reduced-sodium chicken broth

• 1 20 ounce package refrigerated herb chicken tortellini (such as Buitoni)
• 1 pound  plum tomatoes, seeds removed, chopped
• 1 cup  frozen peas, thawed
• 1 6 ounce bag baby spinach
• Shredded basil and shaved Parmesan cheese (optional)

Place broth and 1 cup water in a large pot and bring to a boil. Add tortellini and tomatoes; simmer 7 to 9 minutes or until tortellini are tender.

Stir in peas. Add spinach gradually. Sprinkle basil and Parmesan over top, if desired. 

Serve immediately.

Note: This is a recipe I got from Family Circle Magazine some years ago.