1 tbsp. olive oil
1 c. sliced carrots
1/2 c. chopped onion
1 garlic, minced
3 (14 oz.) cans chicken broth
1 (9 oz.) fresh cheese filled tortellini
2 c. leaf spinach or 10 oz. pkg. Chinese pea pods
1/2 tsp. oregano (optional)
2 oz. shredded Mozzarella cheese

Heat oil in 4 quart pan, add carrots, onions and garlic. Cook until tender. Add broth, bring to boil, add tortellini and boil 4 to 5 minutes. Add green vegetables of your choice, simmer 2 to 3 more minutes. Spoon into serving bowls and sprinkle with grated cheese.