Easy Tortellini Soup

I know I say a lot of things are easy and delicious.  But this tortellini soup is on a whole new level of awesome. You literally dump a couple of ingredients into a pot and let it cook.  Yet it still feels so fancy.  And even in the summer if feels more like a pasta dish instead of soup.  You don't get all hot and feel like--why am I eating soup when it is 100 degrees outside?  Oh, it's not 100 degrees for you right now?  Well it is here and the soup still feels fresh and delicious.

In the pot goes those little pasta pillows of deliciousness.  And it is just as good the next day.  My husband who does not care for soup enjoys it and do not be fooled by this next statement...but it kind of reminds me of Chef Boyarde raviolis.  Not in an out of the can and microwave sort of way but more of a kid friendly, yummy tomatoey-cheesy goodness sort of way.  How many more words do I need to make up to explain how yummy this is to you all?!  Believe me--it just is. 

Easy Tortellini Soup (adapted from Almost Amish--a very good and highly recommended book about simple living)

4 cups of refrigerated chicken tortellini (like Buitoni)
5 cups of chicken broth (I use bullion cubes and water)
1 can diced tomatoes
1 jar of five cheese spaghetti sauce (three cheese is okay too, whatever you can find)
Total of 1 tsp. dry or 2 tsp. fresh Italian herbs (I use fresh basil and oregano from our garden)
Salt and pepper to taste
Parmesan cheese to serve (optional)

Mix broth, tomatoes, spaghetti sauce, and herbs in a soup pot.  Bring to a boil.  Add tortellini and cook 4-5 minutes until al dente.  Add salt and pepper to taste.  Serve with Parmesan cheese.