In a medium pot over medium-high heat, heat about a tablespoon of olive oil.
Add onion and cook until slightly tender and translucent. Add tomatoes and chopped artichoke and cook for another 2 minutes, stirring once or twice.
Add broth and water; bring to a boil.
Add tortellini and cook according to package directions.
In the last minute of cooking, stir in pesto and chopped spinach and cook until spinach is just wilted.
Serve immediately topped with grated cheese and/or croutons if desired.
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