Prep time: 15 minutes

Cook time: 30-40 minutes

Materials:

• 1 lb spinach/ cheese tortellini
• 2 cups spinach chopped
• 1 large carrot grated
• 1 onion chopped
• 2 large tomatoes chopped
• 3 garlic cloves diced
• 1 tbsp. parsley chopped
• 2 bay leaves torn into medium sized pieces
• 1 tbsp. dried basil
• 4 tbsp. vegetable oil
• 6-8 cups water
• Salt and pepper to taste

Process:

1. In a large soup pot add in 6-8 cups of water (6 if you don’t want as much broth and 8 if you want more broth). Begin to bring the water to a boil.
2. In a large skillet add in vegetable oil. Keeping the heat on medium/ high add in the onions. Cook until the onions become soft and translucent, stirring often.
3. Add in the grated carrot and cook for 1-2 minutes.
4. Add in the tomatoes and season with salt and pepper. Cook for 2-3 minutes and then add the mixture into the boiling water.
5. Add in the tomato sauce, stir well and continue to let the soup boil.
6. In the same skillet as you cooked the onion/ carrot mixture, add in additional vegetable oil. Keeping the heat on medium add in the garlic and cook for about 60 seconds stirring constantly.
7. Add in the spinach and cook until the spinach wilts down, about 60-90 seconds. Remove from heat and set aside.
8. Add in your tortellini and cook according to the instructions on the bag.
9. Once the tortellini is cooked add in the cooked spinach.
10. Season with additional salt and pepper if needed, as well as the bay leaves and basil.
11. Continue to cook for a few minutes and then remove from heat.
12. Garnish with fresh parsley, plate and ENJOY!