-Yellow Onion -Carrots -Celery -Garlic -Olive Oil -Tomato Paste -Crushed Tomatoes
-Italian Seasoning -Vegetable Broth -Cheese Tortellini -Heavy Cream -Fresh Spinach -Salt -Pepper
Dice yellow onion, carrots, and celery. Mince garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with olive oil. Sauté over medium heat for about 5 minutes, or until the onions have softened.
Add tomato paste to the pot and continue to sauté with the vegetables for about three minutes more.
Add crushed tomatoes, Italian seasoning blend, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
Turn the heat up to medium-high, and allow the soup to come up to a simmer. Allow the soup to simmer for 10 minutes, stirring occasionally.
Add frozen cheese tortellini to the soup and continue to boil for 3 minutes, or as long as needed according to the package directions to cook the tortellini.
Turn the heat off and stir heavy cream into the soup (optional).
Add fresh spinach to the soup, then stir it in and allow the spinach to wilt.
Give the soup a taste and adjust the salt or other seasonings to your liking (we added ¾ tsp salt and ¼ tsp freshly cracked pepper).