Ingredients
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
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes