Greek Style Tortellini Soup

4  cups  chicken stock
2  cups  water
1/2  cup  dry white wine
1/4  cup  lemon juice
1  pkg.  (20 oz.)  fresh tortellini
1  skinless chicken breast, cut into 1 inch cubes
1  can  (14 oz)  quartered artichoke hearts, drained and chopped
5 - 6  cups  fresh baby spinach
1  Tbs  chopped fresh oregano (or 1 tsp. dry)
1/2  tsp  fresh cracked black pepper
Plain fat-free yogurt or feta cheese (optional)

Combine stock, water, wine, lemon juice in Dutch oven/ large pot. Bring to a boil.

Add tortellini, cook, uncovered for 5 minutes (tortellini will not be fully cooked yet).

Reduce heat to simmer, add chicken, cook, uncovered, for another 5 minutes. Add artichoke hearts, spinach and oregano. Cook over medium heat for 5 minutes or until spinach is wilted.

Serve sprinkled with pepper and with a dollop of yogurt or some crumbled feta cheese.