Creamy Tuscan Tortellini Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable or chicken broth
• 12 ounces tortellini
• 4 cups fresh spinach
• 1 cup heavy cream
• 1 tablespoon Italian herb blend
• Salt and pepper to taste
• Parmesan cheese, grated for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
2. Add the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally until the vegetables are tender.
3. Pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to a simmer.
4. Add the tortellini and cook according to package instructions, usually about 3-5 minutes, until they are tender and floating.
5. Stir in the fresh spinach, heavy cream, and Italian herb blend. Cook for another 2-3 minutes until the spinach wilts and the soup is heated through.
6. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.

Nutrition