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!