2 tablespoons extra-virgin olive oil
6 cremini or white mushrooms, sliced
1 medium onion, chopped
Salt and freshly ground black pepper
1 can quartered artichoke hearts, drained
6 cups chicken stock or broth
1 12- to 16-ounce package fresh refrigerated tortellini, any variety or flavor
1 pound fresh triple-washed spinach, stems removed and leaves coarsely chopped
Grated Parmigiano-Reggiano or Romano cheese
Crusty bread, to pass at the table
Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms, and onions, and season with salt and pepper.
I bought a new car today. It is a green Toyota Sienna minivan. I spent all day at the dealership, so it was nice to come back to my sister-in-law's house and make a meal that only took about 15 minutes. It was about 8:00 before we ate. I felt really bad about that because we were going to go swimming tonight. Anyway, I really liked this soup. We used Buitoni cheese tortellini. It was really good. And my sister-in-law made homemade bread from the bread machine. It also was really good. The only thing about the soup was that the stock didn't have any salt in it, so we had to add salt to our bowls. After that it was much better, we all agreed.