In a large pot, heat olive oil over medium heat and saute mushrooms with salt until tender. Stir in zucchini, granulated garlic, alfredo sauce, and chicken broth. Bring to a simmer

Cook for 5-7 minutes or until the zucchini is tender.

Stir in spinach and tortellini and bring back to a simmer, cooking 5-7 minutes longer or until the tortellini is tender.

Stir in parmesan cheese and serve.