Tortellini Spinach Soup

8 c. low sodium chicken broth

2 (14.5 oz) cans Italian-style diced tomatoes (undrained)

1 tsp cumin

1 tsp oregano

1 tsp garlic

1/2 tsp basil

pepper to taste

1 pkg (18-20 oz) three-cheese tortellini (or whatever tortellini/ravioli you prefer)

1 (11 oz.) bag/box fresh spinach

1 (8 oz.) package cream cheese, softened and cut into 1" cubes

Optional:

grated parmesan cheese

crusty bread

Combine the first seven ingredients (broth, tomatoes, and spices into soup pot and bring to a simmer.  Add tortellini or ravioli and cook according to package directions (approximately 10 minutes).  Then, add cream cheese and spinach, stirring to melt/combine the cream cheese and wilt the spinach.   Stir until well combined and spinach has wilted. Serve with a sprinkle of parmesan cheese and crusty bread.