Tortellini Soup

I love a good soup in the fall or winter.  This one exceeded my expectations and I will definitely put it into my regular rotation!  I made a few modifications from the original recipe I found floating around Facebook, and may add Italian sausage or chicken next time I make it too.

Photo from tablespoon.com

16 oz. frozen tortellini (I used tri-color cheese)

1 bag fresh baby spinach

1 container fresh mushrooms

2 (15 oz.) cans Italian-style diced tomatoes

4 c. chicken broth

8 oz. cream cheese

salt and pepper to taste

Cook vegetables in broth, then add cream cheese and stir til melted.  Add tortellini at the end.