Ingredients
- 2 1/2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 large celery ribs diced
- 1 teaspoon fine sea salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 8 1/2 cups low-sodium vegetable broth
- 6 ounces baby spinach
- 12 ounces cheese tortellini
- 3 tablespoons flat-leaf parsley chopped
- 1/4 cup Parmesan cheese grated
Instructions
- Place a large pot over medium-high heat and add the olive oil. Once the oil is hot, sauté the vegetables and seasonings, stirring until the vegetables begin to soften and are aromatic.
- Add the broth and bring the mixture to a gentle boil. Reduce heat and simmer for 15 minutes.
- Add the spinach and tortellini to the pot. Simmer according to the tortellini package instructions until tortellini are cooked.
- Remove from heat, stir in parsley and adjust seasonings as needed. Serve hot with grated Parmesan cheese.
