Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons) (6g)
  • 2 medium carrots, peeled and diced (about 1 cup) (120g)
  • 2 celery stalks, diced (about 1 cup) (100g)
  • 6 cups vegetable broth (1.4 liters)
  • 28 ounces crushed tomatoes (794 g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 1 bay leaf
  • 1/4 cup Fresh Basil, chopped(50g)
  • 20 ounces refrigerated cheese tortellini (567g)
  • 1 cup baby spinach (30g)
  • Parmesan cheese, grated (for serving)
  • Red pepper flakes (optional, for serving)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
  2. Add vegetable broth, crushed tomatoes, Italian seasoning, salt, pepper, and bay leaf to the pot. Bring to a simmer.
  3. Add the tortellini to the simmering broth. Cook according to package directions (usually around 3-5 minutes), or until tender and floating.
  4. Stir in baby spinach until wilted, about 1-2 minutes.
  5. Remove bay leaf. Taste and adjust seasonings as needed. Ladle into bowls and garnish with grated Parmesan cheese and red pepper flakes (if using). Serve the tortellini soup hot.