1 Tbsp Extra Virgin Olive Oil 2 tsp minced garlic 4 cups low sodium chicken stock 2 cans low sodium diced tomatoes 1 tsp italian seasoning 1 family size Pkg Barilla Three Cheese Tortellini (uncooked) 2 (10oz) Pkg frozen spinach
Heat olive oil in large pot over Medium high heat. Add garlic and cook for about 1 minute until fragrant. Add chicken stock and tomatoes and bring to boil. Stir in italian seasoning. Add uncooked pasta and frozen spinach. Return to boil, then reduce heat and simmer, stirring occassionally until spinach is thawed and pasta is al dente ( about 10 - 15 minutes). Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MOM23GR8GIRLS.