Ingredients

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　6 cremini (baby portobello) or white mushrooms, sliced

　　1 medium onion, chopped

　　Salt and freshly ground black pepper

　　1 can quartered artichoke hearts, drained

　　6 cups chicken stock or broth

　　1 12- to 16-ounce package 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 soup pot over medium-high heat. Add the EVOO, mushrooms, and onions, and season with salt and pepper. Cook for 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 for 5 to 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.

　　Rachael Ray 365: No Repeats