Tortellini Spinach Tomato Soup (Onjali Pettingill)

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach, chopped
SaltPepper
½ cups Freshly Grated Parmesan Cheese

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.Garnish with Parmesan cheese. Serve immediately.