Italian Tortellini Soup

• 1 medium fennel bulb
• 2 teaspoons olive oil
• 1 cup finely chopped carrot
• 2 garlic cloves, minced
• 4 (10 1/2-ounce) cans low-sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon salt
• Black pepper
• 1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked
• 2 cups shredded spinach or escarole
• 7 teaspoons grated Romano or Parmesan cheese

1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
2. Heat oil in a large saucepan over medium heat until hot. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender. Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.

fennel bulb, olive oil, carrot, garlic, chicken broth, bay leaf, salt, black pepper, tortellini, shredded spinach, romano

Taken from www.myrecipes.com/recipe/italian-tortellini-soup (may not work)