Hearty Tortellini and Spinach Soup

1 onion, chopped

3 ribs celery, chopped

1 cup carrots, chopped

3 sprigs fresh thyme (or dried)

1 cup mushrooms, sliced

2 cups fresh baby spinach

1 package refrigerated ravioli or tortellini

1 large box chicken stock

salt and pepper

Saute the onion, celery, carrots, mushrooms and fresh thyme in a little bit of olive oil till they are tender. Add the chicken stock and bring to a boil. Now is when you add in the ravioli or tortellini. Continue cooking till ravioli are cooked. Serve soup hot with a sprinkling of parmesan cheese.

**Quick tip: Make a double batch and fill mason jars. Wrap with a little ribbon and add a card. Perfect gift for a teacher or a co-worker!