Chicken tortellini soup

This is my go to comfort soup starting in the fall and all winter long. It's easy because I used premade chicken herb tortellini. Sauté 2 cups chopped baby carrots, chopped celery and 1/4 cup minced onion in olive oil and minced garlic. Once soft, add a carton of low sodium chicken broth and chicken stock along with chopped spinach, parsley and white pepper. You bring all that to a boil and then add the tortellini, turn off heat and summer 20 minutes. Serve with warm bread.