Chicken & Tortellini Soup:
3 T Olive oil
2 Garlic cloves, minced
1 Onion, diced
8 oz. sliced white mushrooms
32 oz. Chicken broth
29 oz. Diced tomatoes
16 oz. Chopped Spinach, frozen
20 oz. pkg cheese Tortellini
2 1/2 c. Chicken, cooked and diced
Oregano and salt to taste Parmesan cheese
Heat oil in large pot, add onions and garlic. Cook slowly until translucent, about 10 minutes.
Add mushrooms and cook until tender.
Slowly pour in broth and diced tomatoes with liquid. Cover and bring to boil, then reduce heat and simmer 10 minutes.
Add frozen Spinach to soup. Cook 5 minutes. Add tortellini, cook 5 more minutes. Stir in diced chicken.
Add any seasonings and top with shredded Parmesan cheese.