Spinach Tomato Tortellini Soup

1 Tbsp olive oil
3 cloves garlic
4 c Chicken broth
14.5 oz Petit dices tomatoes, undrained
1 9oz pkg refrigerated tortellini
1/2 tsp Basil
1/2 tsp Oregano
1 Bay leaf
1 c Water
Salt & Pepper
3 c Baby spinach, chopped
2 Tbsp Parmesan

• Heat olive oil in large stockpot over med-high heat.
• Add garlic & cook until translucent.
• Whisk in all ingredients except spinach and parmesan.
• Bring to boil. Reduce heat and simmer until tortellini is cooked through (5 min).
• Stir in spinach until it begins to wilt. 
• Serve immediately and add parmesan.