Mushroom Tortellini Soup

• 2 tablespoons olive oil
• 1/2 pound sliced fresh mushrooms
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
• 1 package (19 ounces) frozen cheese tortellini
• 2 cups fresh baby spinach, coarsely chopped
• 1/8 teaspoon pepper
• Shredded Parmesan cheese, optional

1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer.
2. Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.

olive oil, mushrooms, garlic, vegetable broth, tomatoes, frozen cheese tortellini, baby spinach, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-tortellini-soup/ (may not work)