Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into rounds
  • 2 ribs celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 6 cups vegetable broth
  • 1 can (14.5oz) diced tomatoes with juices
  • 1 pkg (19oz) refrigerated cheese tortellini
  • 3 cups fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5–7 minutes until the onions are translucent and carrots have softened slightly.
  2. Stir in the minced garlic, dried oregano, and dried thyme, cooking for about 60 seconds until fragrant.
  3. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
  4. Stir in the refrigerated cheese tortellini and cook according to package directions (usually 3–5 minutes) until the pasta is tender.
  5. Stir in the chopped spinach until wilted. Turn off the heat and stir in the heavy cream and grated Parmesan cheese until the broth is velvety and smooth.