Tortellini Soup

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!

Ingredients

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)

Instructions

1. 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.

2. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.

3. 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.

4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

5. 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.