Spicy Tortellini Soup - cooking recipe

Ingredients

1 (14 ounce) can reduced-sodium chicken broth
1 (14 ounce) can roasted-garlic seasoned chicken broth
1 (9 ounce) package refrigerated cheese tortellini or (9 ounce) package mushroom tortellini
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon minced garlic
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped shallots
2 cups packed Baby Spinach
1 dash ground cayenne pepper
1/8 teaspoon ground black pepper
1 tablespoon basil
1 tablespoon oregano
2 tablespoons freshly grated asiago cheese

Preparation

In medium saucepan, bring chicken broth to a boil over high heat.
Add tortellini, reduce heat to medium-low and simmer about 5 minutes. Gently stir in diced tomatoes, simmer 3 minutes until tortellini is tender, stir in sundried tomatoes, shallots.
Stir in basil, cayenne pepper, oregano and black pepper and simmer another 2 minutes.
Stir in spanach 1 cup at a time just until wilted.
Ladle into shallow bowls, sprinkle with cheese and additional cayenne pepper to taste.