TORTELLINI SOUP

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 package (about 9 oz) refrigerated tortellini
• 3 cups fresh spinach or kale, chopped
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Pour in the chicken or vegetable broth and diced tomatoes (with their juices). Add oregano, basil, thyme, salt, and pepper. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
4. Add the tortellini to the simmering soup and cook according to the package instructions, usually about 7-10 minutes.
5. Stir in the chopped spinach or kale and let it wilt into the soup.
6. Taste and adjust the seasoning as needed.
7. Once the tortellini is cooked and the greens are wilted, the soup is ready to serve.
8. Ladle the soup into bowls, and if desired, garnish with grated Parmesan cheese.

Enjoy your warm and comforting tortellini soup! Feel free to customize the recipe by adding other vegetables, herbs, or proteins to suit your taste.