2 tablespoons olive oil
1/2 cup chopped onion*
4 cloves garlic, minced
4.5 oz can sliced mushrooms, drained
4 (14.5 oz) cans ready to serve beef broth
1 (9 oz) pkg refrigerated cheese tortellini
1/4 cup white wine
3 cups chopped fresh spinach

Heat oil in a dutch oven over medium-high heat. Add onion and garlic and cook
2 to 3 minutes until tender, stirring frequently. Add broth and wine to pan;
bring to a boil. Add tortellini and bring to boil again. Boil 5-7 minutes, or
until tortellini is done.

Stir in spinach and mushrooms, and cook another 1 - 2 minutes. Enjoy!

*I usually use 3 chopped green scallions instead of chopped onion, and add it
at the end with the spinch so it stays fresh and green

I've also made this with chicken broth & chicken tortellini and it was very
good like that too!