Tortellini Spinach Soup

• 1 Tbsp. olive oil or oil
• 1 c. thinly sliced carrots
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 3 (14 1/2 oz.) cans chicken broth
• 1 (9 oz.) pkg. refrigerated uncooked cheese-filled tortellini
• 2 c. frozen cut leaf spinach
• 1/2 tsp. oregano
• 2 oz. shredded Mozzarella cheese (1/2 c.)

1. Heat oil in a 4-quart saucepan over medium heat.
2. Add carrots, onion and garlic; cook and stir until onion is tender.
3. Add broth; bring to a boil.
4. Add tortellini; boil gently 4 to 5 minutes or until tortellini is almost tender.
5. Add spinach and oregano; simmer 2 to 3 minutes or until spinach is tender, stirring occasionally.
6. Sprinkle each serving with cheese.
7. Makes 6 (1 cup) servings.
8. Can also add some diced, cooked chicken meat.

olive oil, carrots, onion, garlic, chicken broth, tortellini, oregano, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601365 (may not work)