Spinach Tortellini Soup

Simple and satisfying, this spinach tortellini soup recipe is ready in 30 minutes to warm you up without weighing you down.

This tortellini soup instruction is prosperous stormy, and thing should persuade you otherwise. But here's a protip that can serve you get the prizewinning results. Tortellini preparation times variegate dramatically, from active three proceedings to almost 12. That's Gaga but admittedly. If your tortellini.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced small
• 2 large carrots, diced small
• 2 large celery stalks, diced small
• 1 teaspoon fine sea salt
• 8 cups good low-sodium vegetable stock
• 5 ounces baby spinach
• 9 ounces tortellini
• 1/4 cup chopped flat-leaf parsley
• Freshly ground black pepper
• Grated parmesan or pecorino, for serving

Instructions

• Heat the olive oil in a large pot over medium-high heat. Add onion, carrots, celery and salt and stir to coat with oil. Cook for about 5 minutes, stirring occasionally, until beginning to soften. If you happen to get distracted and the veggies brown a little bit, it'll add some nice depth of flavor.
• Stir in stock, bring to a boil, then cover and reduce heat to simmer until veggies are tender. Remove lid and add spinach and tortellini. Cook according to tortellini package instructions (usually just simmering for a couple of minutes). Off the heat, stir in parsley and black pepper to taste.
• Ladle into bowls and serve with cheese to pass at the table.

Recipe Notes

As you may know by now, this is by far my favorite vegetable stock.

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