about 15 minute soup with spinach, artichokes, and tortellini

2 T. olive oil
6 cremini or white mushrooms, sliced
1 medium onion chopped
salt and pepper to taste
1 can quartered (or smaller) artichoke hearts, drained
6 c chicken stock
1 12-16 oz. package fresh refrigerated tortellini, any variety or flavor
1 pound fresh spinach, stems removed and leaves coarsely chopped
Grated Parmigiano or Romano cheese
Crusty bread to pass at table

Heat medium soup pot and add oil, mushrooms, and onions and season with salt and pepper. Cook for five minutes, add artichokes and stock, raise the heat and bring to boil, then turn down and simmer. Cook for 5-6 minutes, add tortellini until it floats, and is done. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve up the soup. Top with cheese and pass the bread.