Tomato Florentine Soup - cooking recipe

Ingredients

5 ounces cheese tortellini
4 leaves fresh basil
2 tablespoons olive oil
2 carrots, diced
2 stalks celery, diced
1 cup onion, chopped
2 cups fresh spinach, chopped
2 cups water
2 cups tomato soup with basil (Campbell's Select Gold Label Italian Tomato with Basil and Garlic Soup)
1 (15 ounce) can tomato sauce
1 (15 ounce) can no-salt-added diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons sugar substitute or 3 tablespoons sugar

Preparation

Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.