Tortellini Soup is my favorite one-pot dinner for busy weeknights! This delicious vegetarian soup also makes a great heat and eat option for work lunches - the leftovers are amazing!
Ingredients
∙ Serves 4
Produce
- 1 oz Baby spinach, fresh
- 1/4 tsp Basil, dried
- 1 Basil, fresh
- 4 Carrots
- 4 cloves Garlic
- 1/8 tsp Oregano, dried
- 1/4 tsp Thyme, dried
- 28 oz Tomatoes, canned fire roasted
- 1 Yellow onion, medium
Canned Goods
- 2 cups Vegetable stock or broth
Pasta & Grains
- 9 oz Cheese tortellini, refrigerated
Baking & Spices
- 1 tbsp Avocado oil
- 1 Red pepper flakes
- 1 Salt and pepper
Dairy
- 1 Parmesan cheese
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