Chicken Tortellini Soup

• 2 tablespoons olive oil
  
• 1/4 onion, minced
• 1 stock of celery, minced
• 1 whole carrot, minced
• 1 clove garlic, minced
  
• 32 ounces, chicken stock
• 6 oz can of tomato juice
  
• 1-2 chicken breasts- slightly shredded (I boil the chicken, and only use 1 breast because we don't care for a lot of meat)
  
• 1-2 teaspoons dried basil
  
• 1 frozen bag cheese tortellini
• 1 can of diced tomatoes (I like the can that has basil, garlic and oregano added to it)
  
• about 1 cup frozen spinach
  
• parmesan cheese, grated
• garlic powder, onion powder, salt and pepper (to your liking)
  

*Saute celery, onion, carrot, garlic in olive oil in bottom of soup pan.

*Pour in about 1/4 cup stock to deglaze the bottom of the pan. Add remaining stock, tomato juice, whole can of diced tomatoes, chicken, basil and other spices, and spinach (You might want less spinach). Bring to a boil; reduce to medium-low, add tortellini. Cook for about 10 minutes. I have thought before that I should add cornstarch to thicken it up, but haven't yet.

Serve hot with Parmesan sprinkled on top. Super yummy!

Lauren