Description

This quick and easy bowl of comforting pasta is a mid-week dinner time saver. Made with carrots, celery and baby spinach, it’s packed with veggies and delicious flavor.

Ingredients

Scale

1 tablespoon olive oil

1/2 white onion, chopped

3 garlic cloves, minced

1 cup carrots, chopped

1 cup celery, chopped

1 (14.5-ounce) can diced tomatoes, undrained

4 cups vegetable broth

1 cup water

1/2 teaspoon salt

1 (9-ounce) package refrigerated cheese tortellini

1/4 teaspoon ground black pepper

1/4 teaspoon dried red pepper flakes

4 cups baby spinach

Parmesan cheese, finely shredded

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Instructions

Heat oil in a 6-quart Dutch oven over medium heat. Add onion and garlic; cook for 2 minutes or until tender. Add carrots, celery, cook for 3 minutes stirring frequently. Add tomatoes, broth, water and salt and bring to a boil.

Add tortellini and cook for 4 minutes or until pasta is al dente. Remove from heat. Season with black pepper and dried red pepper flakes. Stir in fresh spinach. Serve with parmesan cheese.