Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 3 medium carrots (peeled and chopped into small pieces)
  • 1/2 medium yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 Tablespoons tomato paste
  • 1 (15 ounce) can diced tomatoes (with juices)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon table salt (see note)
  • 4 cups chicken or vegetable broth
  • 9 ounces fresh tortellini (any variety)
  • 2-3 cups fresh baby spinach (loosely packed)
  • 1/3 cup heavy cream

Instruction

  • In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, and cook for about 5 minutes, stirring often. Add garlic and tomato paste and cook, stirring often, for about 1 minute more, then stir in the diced tomatoes, Italian seasoning, and salt.
  • Add the broth, increase heat, and bring the mixture to a boil. Add tortellini and cook according to package directions.
  • When the tortellini is done, turn off the heat, and stir in the spinach and cream. Sample a spoonful and season with extra salt and/or black pepper, to taste. Serve with grated Parmesan, if desired.