28 oz crushed tomatoes

1.5 cups chicken broth

1 Tbsp crushed garlic

2 cups fresh spinach

12 oz frozen cheese tortellini

1/2 tsp salt

1/2 tsp sugar

1 Tbsp Italian seasoning

1/2 cup heavy whipping cream

1 Tbsp butter

In a large pot, combine crushed tomatoes, broth, garlic, seasoning and salt. Bring to a boil then reduce heat. Add butter and sugar – stir until dissolved. Slowly stir in whipping cream – followed by tortellini and spinach. Allow soup to simmer for 12-15 minutes before serving.