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Plump tortellini and fresh spinach in a tomato-y broth. It’s quick and simple to make, and it packs a lot of flavor in every bite.
In a large pot, heat the oil over medium heat. Add the garlic and onion. Cook until the onion is softened and the garlic has turned light gold, about 5 minutes.
Add the oregano, broth, tomatoes, and salt and pepper to taste. (You can break up the tomatoes with your fingers as you add them to the pot, or break them up with a spoon once you’ve added them to the soup.)
Bring the soup to a boil and add the tortellini. Cook according to the package directions.
One minute before the tortellini are done, add the spinach. Stir to combine.
When the tortellini are cooked, remove the pot from the heat immediately so they do not overcook. Season with additional salt and pepper, if necessary.
Serve the soup immediately, topped with grated Parmesan cheese.