Donna Fales

Directions

1. In large saucepan, heat the olive oil over medium-high heat and add garlic; cook for 2 minutes or until garlic is fragrant. Add the mushrooms and dried oregano and sauté until almost tender; add spinach and cook until spinach is slightly wilted.
2. Add the chicken stock, undrained tomatoes, and bring to a boil. Reduce heat, add ¼ cup grated Parmesan cheese and simmer for 1 hour, stirring occasionally.
3. Stir in the frozen tortellini and simmer for 10 minutes. Serve topped with Parmesan cheese.