15 minute soup with Spinach, Artichokes, and Tortellini

2 T EVOO
6 large white mushrooms, sliced
1 med. onion, chopped
Salt & pepper to taste
1 jar artichoke hearts
6 C. chicken broth
12-16 oz pkg refrigerated tortellini
1 lb fresh spinach
4 T grated parmesan

Saute mushrooms, onions in Olive Oil. Add salt & pepper as desired. Cook for 5 minutes; add artichokes and broth, raise heat & bring to a boil. Reduce to a simmer. Cook 5-6 min, until tortellini floats and is cooked through. Fold in spinach until it has all wilted into the soup.
Turn off heat and serve - Top each bowl w/ 1 T. parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user RISUMCQ.