Tortellini and Spinach in Garlic Broth

This cold weather is perfect for soups! So i'm trolling through the internet and came across this recipe. Sounded tasty and healthy so I gave it a shot.

What you need:
2 TBSP olive oil
5 cloves garlic, minced
3 cups water
3 cups low-sodium chicken broth
1/2 TSP salt
1 pound cheese tortelinni
1 pound spinach, stems removed
parmesan cheese, for topping

In large pot, heat olive oil over medium low heat. Add garlic and cook for about 1 minute. Add the water, broth and salt; bring to a boil. Reduce heat and simmer, covered, for about 10 minutes.

In another large pot, cook the tortelinni, about 4 minutes if fresh or 12 minutes if its frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortelinni. Serve the soup inbowl and sprinkle with parmesan cheese on top.