Tomato Florentine Soup

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 envelope knorr tomato basil soup mix
• 3 cups water
• 2 cups chopped fresh spinach
• 1 cup cheese tortellini
• 4 fresh basil leaves, finely chopped

1. In a big soup pot, heat the oil over medium heat.
2. Add the onion, celery, and carrots; stir/saute for 4 minutes or until they soften.
3. Add in the soup mix and water.
4. Bring to a boil.
5. Add in the spinach, tortellini and basil; simmer 3-4 minutes or until the tortellini are tender.
6. Freezes well.

extra virgin olive oil, onion, stalks celery, carrots, basil soup, water, fresh spinach, cheese tortellini, basil

Taken from www.food.com/recipe/tomato-florentine-soup-97097 (may not work)