MMMMmmmm...Soup!

We're soup junkies over here in Utah. Now that things are cooling off for fall, soup making is in full swing in our kitchen. Yesterday I made up this recipe and it was a big success. It's quick to make, hearty, healthy and very delicious! Go ahead, make yourself a pot, you'll be glad you did.

Tortellini Spinach Soup
1 tsp olive oil
2 cups onion, chopped
1/2 cup red bell pepper, chopped
1 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 cloves garlic, minced
2 cups spinach, coarsley chopped
4 cups chicken broth
1 can (14.5 oz) canned diced tomatoes
1 cup diced artichoke hearts, drained and quartered
2 cups cheese tortellini (I used a small bag of frozen)
1/2 cup parmesan cheese, grated

Heat oil in your favorite soup pot, add onion, red pepper, Italian seasoning, salt and pepper. Cook over medium-high heat until veggies are tender - about 5 minutes. Add garlic and cook another minute or two. Add spinach, chicken broth, tomatoes and artichokes. Bring to a boil, then reduce heat and simmer 2 minutes. Add tortellini, cook until heated. Stir in parmesan cheese and serve.