Chicken & Spinach Tortellini Soup

• 1-1/2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 2 garlic cloves, minced
• 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 package (9 ounces) refrigerated cheese tortellini
• 4 cups shredded rotisserie chicken
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 1/2 teaspoon pepper
• 8 teaspoons grated Parmesan cheese

1. In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer.
2. Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

mushrooms, butter, garlic, chicken broth, refrigerated cheese tortellini, shredded rotisserie chicken, baby spinach, pepper, parmesan cheese

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