Garlicky Tortellini, Spinach & Tomato Soup

Ingredients
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2 tablespoons unsalted butter
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6 to 8 cloves garlic, chopped
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4 cups (1 quart) homemade or low-salt chicken broth
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6 ounces fresh or frozen cheese tortellini
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14 ounces canned diced tomatoes, with their liquid
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10 ounces spinach, washed and stemmed; coarsely chopped if larger
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8 to 10 leaves basil, coarsely chopped
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Grated Parmesan cheese, preferably parmigiano reggiano
Directions
1.
Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add the broth and bring to a boil. Add the tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes. Serve sprinkled with the grated cheese.
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