Spinach and Rainbow Tortellini Soup

Heat oil in a medium saucepan over medium heat. Add carrots, celery and salt, stirring to coat. Sauté until tender, about 2 to 3 min

Add chicken broth and pepper. Raise heat to high and bring to a boil

Add frozen spinach and return to a boil

Add frozen tortellini; cover and return to a boil. Reduce heat to strong simmer; cook until pasta is al dente, about 5 to 7 min

Ladle into soup bowls. Serve with grated cheese and lemon wedges