Tortellini Soup

• 3 teaspoons Olive Oil
• 3 cloves Garlic
• 1 whole Onion
• 3 sticks Carrots
• 3 stalks Celery
• 1 whole Red Pepper
• 32 ounces, fluid Chicken Broth
• 1 dash Lemon Juice
• 1 bag (about 12 To 14 Oz. Package) Tortellini, Frozen Or Boxed
• 4 cups Spinach
• Parmesan Cheese, For Topping

1. First, drizzle the olive oil in a large pot. Finely chop your garlic and onion. Add it to the pot.
2. Next, chop your carrot, celery, and red pepper. Add to the onions and garlic. Allow the medley to cook on low-medium heat for about 5 minutes, enough time for the veggies to soften.
3. Add the chicken broth, lemon juice, and tortellini and bring to a boil. Allow the tortellini to cook as directed by the package.
4. Turn off the heat once the tortellini has cooked and add your spinach. Stir in the spinach and allow it to sit for 2 minutes, just enough time to get the spinach settled but still crisp. Add seasonings, as desired.
5. Serve the soup and top it with parmesan cheese.
6. Variations: you can add cooked chicken for a heartier soup or alphabet pasta for a kid-friendly version.

olive oil, garlic, onion, carrots, stalks celery, red pepper, chicken broth, lemon juice, tortellini, spinach, parmesan cheese

Taken from tastykitchen.com/recipes/soups/tortellini-soup-10/ (may not work)