Mushroom Tortellini Spinach Tomato Soup

• 1/2 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped or sliced carrot
• 2 cups button mushrooms
• 2 minced garlic cloves
• 6 cups vegetable broth
• 1 (800 g) can stewed tomatoes (28 ounces can)
• 400 g cheese tortellini (14 ounce package) or 400 g mushroom tortellini (14 ounce package)
• 400 g fresh spinach, chopped
• kosher salt
• cracked pepper
• 1/4 cup freshly grated parmesan cheese (optional)

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion, garlic and carrots, stirring often until onions are translucent.
3. Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Garnish each serving with a sprinkling of Parmesan.

olive oil, onion, carrot, button mushrooms, garlic, vegetable broth, tomatoes, cheese tortellini, fresh spinach, kosher salt, cracked pepper, parmesan cheese

Taken from www.food.com/recipe/mushroom-tortellini-spinach-tomato-soup-411675 (may not work)