Instructions: 1. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; saute 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

Yield: 6 servings (serving size: 1 1/2 cups soup and 2 teaspoons cheese).

NOTES : Here is the soup that I made yesterday which a co-worker highly recommended. I doubled the seasoning and the garlic, used a frozen box of chopped spinach instead of the fresh, and used Burgundy instead of the oil. It is very, very good and so think that it is more like a stew.

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