6 cremini (baby portobello) or white mushrooms, sliced

1 medium onion, chopped

Salt and freshly ground pepper

1 can quartered artichoke hearts, drained

6 C. chicken stock or broth

1 12- to 16-oz. package fresh refrigerated tortellini, any variety

1 lb. 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. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.