Tomato Florentine Soup

• 5 ounces cheese tortellini
• 4 leaves fresh basil
• 2 tablespoons olive oil
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup onion, chopped
• 2 cups fresh spinach, chopped
• 2 cups water
• 2 cups tomato soup with basil (Campbell's Select Gold Label Italian Tomato with Basil and Garlic Soup)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons sugar substitute or 3 tablespoons sugar

1. Heat olive oil over high heat in a large soup pot.
2. Add the onion, celery, and carrots; saute until the onions turn clear.
3. Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
4. Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
5. Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.

tortellini, fresh basil, olive oil, carrots, stalks celery, onion, fresh spinach, water, tomato soup with basil, tomato sauce, salt, salt, pepper, sugar substitute

Taken from www.food.com/recipe/tomato-florentine-soup-229218 (may not work)