Spinach Tortellini Soup

3  tablespoons		extra virgin olive oil
1		sweet onion, diced
1  cup		carrots, diced
2		garlic cloves,s minced
6  cups		chicken stock
6  cups		large bunch fresh spinach, coarsely chopped

Tip: For nutritional information on all the ingredients in Spinach Tortellini Soup just click on each ingredient name. Then adjust the serving size for any Spinach Tortellini Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat a large saucepan over medium heat. Add the extra virgin olive oil and heat until shimmering. Add the diced onion, carrots and garlic and saute until the onion is soft and translucent. Add the chicken stock and simmer vegetables for about 8 -10 minutes, until carrots are tender.

Add the spinach and continue simmering the soup for about 5 minutes more.

Meanwhile, heat a large stockpot with water and bring to a boil. Add the tortellini and cook for 5- 8 minutes until the tortellini rise to the top. Strain and add the tortellini to the soup. Serve hot with your favorite grated cheese.