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Tortellini Soup

2 c sliced mushrooms
1 clove garlic -- minced
2 c low sodium vegetable broth
14 oz tomatoes, stewed -- (italian-style)
3 c cheese tortellini -- (frozen)
10 oz frozen chopped spinach -- thawed, squeezed dry
ground pepper

In a large nonstick saucepan or Dutch oven, melt the margarine. Add the mushrooms and garlic; cook, stirring as needed, until softened, 2 - 3 minutes.

Add the broth, tomatoes and 3 cups water; bring to a boil. Add the tortellini; return to a boil. Reduce the heat and simmer, stirring as needed, until the tortellini are cooked, about 10 minutes. Stir in the spinach and return to a boil. Serve, sprinkled with the pepper.

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