Tortellini and Vegetable Soup

This soup is loaded with vegetables, but it is so delicious you won’t even realize it.  I used tortellini stuffed with chicken and prosciutto, but you can use any type of tortellini you enjoy.

Ingredients:

1 medium onion chopped

1 garlic clove minced

4 carrots peeled and sliced into rounds

4-6 cups chicken stock

1 cup frozen peas

1 cup frozen corn

1 package chopped spinach thawed

Grated parmesan for topping

One 12 ounce refrigerated package of tortellini

Salt and pepper to taste

Directions:

1. Use a large pot or Dutch oven.  Heat onion, garlic, and carrots to medium heat and mix for 5 minutes until vegetables begin to soften.  Add salt and pepper to taste. 
2. Pour in the chicken stock and increase the temperature to high and bring to a boil.
3. Add the peas, corn, and tortellini and cook according to the package direction for the tortellini 8-12 minutes.
4. Add in the spinach and stir as it wilts. 
5. Serve in bowls and top with grated or shredded parmesan cheese.
6. Enjoy!