Spinach and Tortellini Soup

24 oz reduced sodium chicken broth
2 c fresh baby spinach leaves, washed
8 oz cheese tortellini, prepared
1/2 t each dried oregano and basil
1/4 t garlic powder
salt and pepper to taste
shaved parmesan cheese, optional

Place chicken broth, dried spices, and garlic powder in medium saucepan and heat over medium-high flame until simmering. Add spinach, reduce heat and cover until wilted, approximately 3 minutes. Uncover and add tortellini, continue cooking until heated through.

Remove from heat, ladle into bowls and garnish with parmesan and salt and pepper to taste. Serves 2.