Ingredients

1 T olive oil

1 C thinly sliced carrots

1/2 C chopped onion

1/2 C chopped celery

1 garlic clove, minced

2 (14 1/2 oz.) cans chicken broth

1 can Cream of Chicken soup

1 9 oz pkg refridgerated uncooked cheese filled tortellini

1 C frozen cut leaf spinach (can use more if desired)

1/2 tsp Italian seasoning

shredded mozzarella cheese

Preparation

  1. Heat oil in 4 quart saucepan over medium heat
  2. Add carrots, celery, onion and garlic; cook and stir until onion is tender
  3. Add broth and soup; bring to a boil
  4. Add tortellini; boil gently 4 - 5 minutes or until pasta is almost tender
  5. Add spinach and seasoning; simmer 2 - 3 minutes or until spinach is tender
  6. Sprinkle each serving with cheese if desired