Tortellini And Tomato Soup With Rosemary

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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- or cheese-filled tortellini or 9 ounces fresh ravioli

3 cups chopped fresh spinach leaves or 1 (10-ounce) package frozen leaf spinach, thawed and drained

Sea salt, to taste

Freshly ground pepper, to taste

Topping: prepared pesto or freshly grated Parmesan cheese

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