Tortellini Soup Recipe | Trisha Yearwood

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 4 carrots, peeled and sliced into 1/4-inch coins
• 8 cups chicken stock
• 1 cup frozen green peas
• One 12-ounce container tricolor cheese tortellini
• 2 ears corn, kernels removed
• 2 cups fresh baby spinach, torn into smaller pieces
• Grated Parmesan cheese, for garnish