Tortellini Soup With Spinach

I love this insanely easy and quick soup recipe. There are a multitude of variations out on there and it begs for experimentation. Start here then make it your own.  I prefer dried tortellini but refrigerated (fresh) can also work. You can double the amount of Parmesan (use Reggiano if possible,  the good stuff) but cut back on salt or amount of chicken base. Pull any large stems off the spinach.
Music selection: Big Night Soundtrack  "The knowledge of God is the bread of angels." -Primo

3 tablespoons unsalted butter
1 small onion, minced
Salt and pepper
1 garlic clove, minced or run through a garlic press
6 cups chicken broth or 4 tsp chicken base w/ 6 cups water heated in microwave
1 tablespoon soy sauce
6 ounces cheese tortellini
3 ounces (3 cups) baby spinach
1 ounce Parmesan cheese, grated (1/2 cup)

Melt butter in large saucepan over medium heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add broth and soy sauce and bring to boil over high heat. Stir in pasta and cook until al dente. Off heat, stir in spinach and Parmesan. Buon appetito!