Garlicky Tortellini, Spinach & Tomato Soup

Since it's the last day of the month (already!) I guess I'd better catch up here. Two recipes today, the first of which is this lovely little soup, an excellent addition to anyone's repertoire. It's easy, and like many soups, can be put together largely out of pantry-friendly, low-cost ingredients. And it tastes divine, even with dried basil.

Can't ask for much better than that.

2 Tbs. unsalted butter
6 to 8 cloves garlic, chopped
4 cups (1 qt.) homemade or low-salt chicken broth
6 oz. fresh or frozen cheese tortellini
14 oz. canned diced tomatoes, with their liquid
10 oz. spinach, washed and stemmed; coarsely chopped if larger
8 to 10 leaves basil, coarsely chopped
Grated Parmesan cheese

1. Melt the butter in a large saucepan over medium-high heat. 
2. Add the garlic and sauté until fragrant, about 2 min. 
3. Add the broth and bring to a boil. 
4. Add the tortellini and cook halfway, about 5 min. for frozen pasta, less if using fresh. 
5. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. 
6. Stir in the spinach and basil and cook until wilted, 1 to 2 min. 
7. Serve sprinkled with the grated cheese.

From Fine Cooking