Notes from the Test Kitchen:
If you have some serious meat-eaters at your table, you could easily add cubed beef to this terrific recipe. That said, we loved this soup on its own. It's filling enough to be a wonderfully easy quick meal idea.
1In pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
2In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender
3Stir in the potato flakes, Italian herbs, garlic powder, oregano and pepper, return to a boil, cook slightly until a little thickened 1-2 mins.. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins