TORELLINI SOUP
2 TBL butter
3/4 cup celery, finely chopped
1/2 cup onion, finely chopped
2 cups chicken broth or equivalent
1/2 cup water
8oz cheese-filled tortellini
1 cup mushrooms, chopped
1 10oz pkg frozen chopped spinach
1/8 tsp pepper
1/8 tsp basil
1/8 tsp thyme
1 cup half & half
2 tbl flour

In a large dutch oven, saute celery and onion in butter.
Pour in broth and water and bring to a boil.
Stir in tortellini and cook 10 minutes.
Combine half & half with flour until smooth.
Thaw spinach.
Add mushrooms, spinach, herbs and half & half flour
mixture. Bring to a boil and cook 5 minutes, stiring
occassionally

Makes 4 servings.