About-15-Minute Soup with Spinach, Artichoke and Tortellini

From Rachael Ray: 365 No Repeats

2 Tbsp extra-virgin olive oil (EVOO)
6 cremini or white mushrooms, sliced
1 medium onion, chopped
salt and fresh ground black pepper
1 can quartered artichoke hearts, drained
6 C chicken stock or broth
1 12-16oz pkg 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 pot over medium-high heat. Add the EVOO, mushrooms, and onions, and season with salt and pepper. Cook 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 the heat to a simmer. Cook 5-6 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 up the soup. Top shallow bowls of soup with cheese and pass bread at the table.