Spinach Tortellini Soup

• 1 tablespoon olive oil
  1 onion, chopped
  1 to 2 cloves garlic, minced
  2 tablespoons chopped fresh basil
  1 tablespoon chopped fresh Italian parsley
  4 cups chicken broth
  1 (9-ounce) package refrigerated cheese tortellini
  1 (28-ounce) can crushed tomatoes
  1 (5-ounce) package fresh baby spinach, coarsely chopped
  Salt to taste
  Freshly ground black pepper to taste
  1 cup freshly grated Parmesan cheese
  
  Directions
  
  In a large saucepan, heat olive oil over medium heat on stovetop. Add onion and sauté for approximately 5 minutes until translucent. Add garlic and chopped herbs; cook for 1 minute.
  Add chicken broth and bring to a boil; stir in tortellini. Simmer, uncovered, for 7 to 9 minutes until tortellini is cooked. Stir in crushed tomatoes; simmer for 5 minutes. Add spinach and cook until just wilted. Season with salt and black pepper.
  To serve, ladle into bowls and top with generous sprinklings of grated Parmesan.