Italian Tortellini Soup

Ingredients

• 1  bay leaf 
• 7 servings bell pepper black
• 1 cup carrots finely chopped
• 9 ounce cheese-filled tortellini refrigerated uncooked
• 42 ounce chicken broth low-sodium canned
• 1 medium fennel bulb 
• 2  garlic cloves minced
• 2 teaspoons olive oil 
• 7 teaspoons parmesan cheese grated
• 0.3 teaspoon salt 
• 2 cups pkt spinach shredded

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores.
2. Cut each half vertically into thin slices.
3. Heat oil in a large saucepan over medium heat until hot.
4. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
5. Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender.
6. Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.