Ingredients
- 6 ounces tortellini of your choice
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion diced
- 1/2 carrot, diced
- 1 tablespoon fresh thyme leaves
- pinch salt and black pepper
- 2 garlic cloves, minced
- 1/2 cup canned tomatoes
- 2 cups vegetable stock
- 1 cup fresh spinach leaves
- basil pesto for garnish
Instructions
- Cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large pot over medium heat and add the onions, carrots, and thyme leaves. Season with salt and pepper and cook for around 5 minutes, until the vegetables begin to soften.
- Add the minced garlic, canned tomatoes, and vegetable broth to the pot and simmer for 30 minutes, until the liquid is reduced, and all vegetables are tender.
- Add spinach leaves and cook until just wilted, about 5 minutes.
- Stir the reserved tortellini into the soup.
- Serve each bowl garnished with a dollop of basil pesto.