Tortellini Spinach Soup

1 (49 ounce) can chicken broth
1 (10 ounce) package fresh spinach, roughly chopped
2 (14.5 ounce) cans diced Italian stewed tomatoes
1 (9 ounce) package refrigerated cheese tortellini
1/2 teaspoon dried leaf oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
Grated Parmesan cheese for garnish

Combine all ingredients except cheese in large soup pot. Bring to boil uncovered and simmer uncovered 15 minutes. (Keeping pot uncovered will keep the spinach a bright green.)

Serve in bowls, passing cheese separately.

Makes 6 to 8 servings.