Tortellini Soup

5 ¼ cups vegetable broth

1 (14.5 ounce) can Italian-style stewed tomatoes

1 clove garlic, minced

2 tablespoons grated Parmesan cheese

1 (16 ounce) package prepared cheese tortellini, thawed

10 ounces spinach, rinsed and chopped

Bring a large pot of lightly salted water to a boil. Combine tortellini and spinach and bring to a boil; reduce heat slightly and boil for 7 minutes. Drain and add to the tomatoes and broth; simmer for 20 minutes. Serve.