Tortellini Soup

• 1 whole Rib Of Celery, Diced
• 1/4 cups Onion, Diced
• 1 whole Carrot, Diced
• 1 clove Garlic, Minced
• 1/4 teaspoons Dried Oregano
• Lawry's Seasoning Salt (or Regular Salt) To Taste
• 1/4 teaspoons Black Pepper (or More!)
• 8 ounces, fluid Can Of Tomato Sauce
• 4 cups Chicken Or Vegetable Broth
• 9 ounces, weight Tortellini
• 5 whole White Or Baby Bella Mushrooms, Sliced Thin
• 3 ounces, weight Baby Spinach
• 10 whole Cherry Tomatoes, Halved
• 5 leaves Fresh Basil, Chopped
• Olive Oil For Sauteing

1. Heat some olive oil in a soup pot over medium heat. Once hot, add the celery, onions, and carrots. Saute for 5 minutes or so, until the veggies start to soften. Add the garlic, salt, pepper, and oregano and sautee for 2 minutes, being careful not to burn the garlic.
2. Dump in the tomato sauce and broth. Simmer on medium heat for about 10 minutes, stirring occasionally.
3. Turn the heat up to high until it's almost boiling and throw the tortellini and mushrooms. When the tortellini have cooked through, turn off your heat source and toss in the spinach, tomatoes and basil. Taste your broth and adjust seasonings.
4. If you're feeling naughty, top each bowl with a sprinkle of mozzarella.
5. **Cooks Note: If you are not serving immediately or plan on having leftovers, cook the tortellini separately and add them in per bowl. Otherwise they'll absorb all of your broth**
6. This is the kind of soup you can take out the stuff you like, and add some of the stuff you really enjoy.
7. Have fun!

rib of celery, onion, carrot, clove garlic, oregano, salt, black pepper, tomato sauce, chicken, tortellini, bella mushrooms, spinach, cherry tomatoes, fresh basil, olive oil

Taken from tastykitchen.com/recipes/soups/tortellini-soup-5/ (may not work)