Adapted from Food Network Magazine
Ingredients:
~3 tbs olive oil
~1 small onion, diced
~1 lb. carrots, peeled and sliced
~6 stalks celery, diced (Don't forget to use the leaves! That's where all the flavor is.)
~1 tsp. chopped fresh thyme
~2 tsp. minced garlic
~4 cups chicken broth
~1 cup water
~1 9oz. package refrigerated tortellini
~5 cups fresh spinach, roughly chopped
~salt and pepper
~Parmesan cheese
1. Heat the olive oil in a soup pot over medium heat. Add onion, carrots, celery, thyme, and garlic and cook, stirring occasionally until the veggies begin to soften, about 4-5 minutes.
2. Add broth and water and increase heat to high. Bring to a boil and add the tortellini. Reduce heat to medium and simmer until pasta is tender (consult your package for cooking instructions).
3. Add salt and pepper to taste. Add spinach and cook, stirring, until wilted.
4. Ladle into bowls and sprinkle with cheese.
Enjoy!
