This recipe is very simple in flavor, and VERY simple to make! I wish I had taken more notes on each recipe that I already made. From what I remember, this could have used a little more spice. Soup warms me up during the cold winter, even though it’s not that cold here in California. As you can probably already tell, I rarely cook meat but sometimes I get sick of eating so many beans/legumes. The tortellini make this soup more filling than a traditional broth based soup. I added a spoonful of pesto onto each bowl of soup because in my opinion, pesto makes everything taste better.
1 T olive oil
1 medium yellow onion, diced
2 tsp minced garlic
1 carrot, peeled and chopped small
2 ribs of celery, chopped
8 oz sliced mushrooms
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
14 oz can diced no salt added tomatoes
32 oz low sodium vegetable stock
3 oz baby spinach, chopped
9 oz package cheese tortellini
1/2 cup grated parmesan cheese
Heat oil over medium heat in a large soup pot. Add onions and sauté for ~5 minutes. Add garlic and cook an additional minute.
Add carrots, celery, mushrooms, oregano, thyme, red pepper flakes and cook ~6 minutes.
Add tomatoes and broth, bring to a boil. Reduce heat to simmer, 10-12 minutes. Add spinach and tortellini, cook 6 minutes. Stir in cheese.
Spoon into bowls and top with a dollop of pesto.
Original source found here