Tomato-tortellini Soup

1 T. margarine
3 cloves garlic, minced
3 10-1/2 oz. cans chicken broth
8-oz. pkg. cheese tortellini
1/4 c. grated Parmesan cheese
salt and pepper to taste
2/3 c. frozen chopped spinach, thawed and drained
14-1/2 oz. can Italian stewed tomatoes
1/2 c. tomato sauce

Melt margarine in a saucepan over medium heat; add garlic. Saute for 2 minutes; stir in broth and tortellini. Bring to a boil; reduce heat. Mix in Parmesan cheese, salt and pepper; simmer until tortellini is tender. Stir in spinach, tomatoes and tomato sauce; simmer for