This soup is a cold weather favorite. It is loaded with veggies and pasta, it's warming, flavorful, and easy to make. It is delicious the next day too!
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
1 fennel bulb, diced
½ cup celery, diced
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes (I like to use the ones with basil but either will work)
3½ cups vegetable broth
1/2 teaspoon of dried ground thyme
1 teaspoon dried Italian seasoning
¼ to ½ teaspoon red pepper flakes
9 to 12 ounces cheese tortellini
12 oz chopped spinach, (frozen)
½ cup chopped fresh parsley or basil (optional)
Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the spinach to the soup and simmer for 2 more minutes.
Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
Serve in bowls with and sprinkle with fresh parsley and/or basil.
I usually serve this soup with a crusty slice of bread.
This recipe is inspired by this Love and Lemons recipe.