Tortellini and Spinach Soup

• 2 tablespoons olive oil
• 4 ounces mushrooms, thinly sliced
• 2 garlic cloves, chopped
• 3 (14 ounce) cans chicken broth
• 1 (9 ounce) packagefresh tortellini
• 3 cups spinach, thinly sliced
• 2 tablespoons parmesan cheese, grated
• salt and pepper

1. Heat the olive oil in a large heavy saucepan over medium heat.
2. Add the mushrooms and garlic.
3. Saute for 5 minutes or until tender.
4. Add the chicken broth and bring to a boil.
5. Add the tortellini.
6. Cook, loosely covered, for 5 minutes or until the tortellini are al dente.
7. Add the spinach and simmer for 2 minutes or until the spinach is wilted.
8. Stir in the Parmesan cheese, salt and pepper.
9. Ladle the soup into bowls and serve with additional grated Parmesan cheese.

olive oil, mushrooms, garlic, chicken broth, packagefresh tortellini, spinach, parmesan cheese, salt

Taken from www.food.com/recipe/tortellini-and-spinach-soup-117832 (may not work)