Mushroom Tortellini Spinach Tomato Soup - cooking recipe

Ingredients

1/2 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped or sliced carrot
2 cups button mushrooms
2 minced garlic cloves
6 cups vegetable broth
1 (800 g) can stewed tomatoes (28 ounces can)
400 g cheese tortellini (14 ounce package) or 400 g mushroom tortellini (14 ounce package)
400 g fresh spinach, chopped
kosher salt
cracked pepper
1/4 cup freshly grated parmesan cheese (optional)

Preparation

In a soup pot, heat olive oil over medium high heat.
Saute the onion, garlic and carrots, stirring often until onions are translucent.
Add broth, mushrooms and tomatoes, turn heat up to high, and bring to a boil.
Add the tortellini and cook according to package instructions.
When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
Garnish each serving with a sprinkling of Parmesan.