Mom's Tortellini Soup

I think everyone makes this, which may be why it hasn't ended up here yet, but I thought I would throw it in for posterity.  This is easily my family's favorite soup, especially Leah. (Original recipe found here).

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 6 cups low sodium chicken broth
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
• 12 ounces fresh meat-filled tortellini or 12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
• 3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
• sea salt, to taste
• fresh ground pepper, to taste
• freshly grated Parmesan cheese, for topping

Instructions

• Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. 
• Add tomato, and cook 1 minute. 
• Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. 
• Add pasta, stirring to blend, and simmer five to six minutes more.
• Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender. 
• Ladle soup into bowls, and sprinkle with cheese.