Spinach, Garlic and Tortellini Soup

I love this soup in the cool weather- it is hearty enough for a meal, especially if you have a nice crusty bread to go along with it and could not be easier to make.

1 T olive oil
8 garlic cloves, minced
8 cups chicken broth (preferably home made)
vegeta seasoning or chicken bouillon 
12 oz. cheese tortellini
2- 14 oz. cans diced tomatoes with their liquid (Muir Glen fire-roasted are best for this soup)
1 lb baby spinach
leftover chicken from a roasted or rotisserie chicken (optional)
grated parmesan

Heat the olive oil over medium heat and add the garlic cloves, stirring until fragrant. Add the broth and bring to a boil. Add vegeta and a pinch of white pepper. Add the tortellini and cook according to package directions. Stir in the spinach (it will wilt immediately) and serve with parmesan cheese alongside.