6 cups canned low-sodium chicken broth (from one 49-oz can)
1 tsp. pre-chopped ginger or peeled chopped fresh ginger
1 package (9 oz.) refrigerated cheese tortellini
Black pepper
2 scallions (green onions), green parts only, chopped (for 1/4 cup), for garnish
1/4 cup pre-grated Parmesan cheese (optional), for serving

Place the chicken brother and ginger in a 4-quart saucepan and heat over medium-high heat. Cover the pan and bring to a boil, then add the tortellini. Reduce the heat to low, and let simmer until the tortellini are plump and nearly done, 5 minutes. Add the spinach and season with pepper to taste. Cover the pan and let the broth simmer until the spinach is wilted and the tortellini are soft but the cheese centers are still firm, 2 to 3 minutes longer. Ladle the soup into serving bowls. Garnish each serving with some scallions and Parmesan cheese, if desired.