Angy's Speedy Tortellini Soup

4 tbsp Parmesan Cheese, grated
1 cup, chopped Carrots, raw
3 clove Garlic
2 medium (2-1/2" dia) Onions, raw
1 cup Peas, frozen
2 cup Baby Spinach (raw)
2 serving Basil Pesto (2 tbsp)
6 cup Tortellini, pasta with cheese filling
8 cup Campbell's low sodium chicken broth

In a large soup pot heat oil over medium heat. Add onion, carrot and garlic, cook, stirring frequently until onion is translucent, about 3-4 mins. Add chicken broth and bring to a boil. Reduce heat and stir in frozen tortellini and peas. If you're using dried tortellini, prepare that to the package directions prior to putting into the soup. Simmer until tortellini is cooked, 5-8 mins. Stir in spinach, cheese, pesto and salt and pepper to taste.

Serving Size: 6-8