Italian Tortellini Soup

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Oxmoor House


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1 medium fennel bulb

2 teaspoons olive oil

1 cup finely chopped carrot

2 garlic cloves, minced

4 (10 1/2-ounce) cans low-sodium chicken broth

1 bay leaf

1/4 teaspoon salt

Black pepper

1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked

2 cups shredded spinach or escarole

7 teaspoons grated Romano or Parmesan cheese

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