Tortellini Soup

My husband is a meat and potatoes kind of guy.  He eats like a lion and bikes enough to not have put on a pound in 5 years of marriage/dating/eating my cooking.  Meat, however tasty, is expensive.  In our efforts to cut back on our monthly grocery bills (we go through three gallons of a milk a week to give you an idea), we are trying to have one "meatless meal" each week.  To find a recipe that would fill up my never full husband and make great leftovers has been a challenge, but this one was a hit.  It was delicious the night before and made leftovers he raved about the next day - and it was one of the simplest recipes I have ever made!
If you have any "meatless meal" recommendations, please pass them my way!

1 TBSP olive oil
1/2 C onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 C low-sodium chicken broth
9 oz. cheese tortellini, fresh or frozen
3 cups fresh spinach, loosely packed
Salt and pepper
Grated Parmesan cheese, for serving

In a large saucepan, heat the olive oil over medium-high heat.
Add the onions and stir them for about 5 minutes until they are soft.
Add the garlic and stir for about 1 minute.
Mix in the oregano and tomatoes.
Add the broth and bring the soup to a boil.
Put the tortellini into the soup mixture and follow the directions on the package to cook the pasta.
During the last minute the tortellini takes to cook, stir in the spinach.
Salt and pepper to taste and serve with a sprinkle of Parmesan cheese on top!

*This recipe is from annies-eats.com.