Servings:
4
Prep:
10 min
Cook:
40 min
Ingredients
Servings
- 2 Tbsp E-V Olive Oil
- 1 Yellow Onion, Diced
- 2 Carrots, Chopped
- 1 Fennel Bulb, Diced
- ½ Tsp Salt
- Black Pepper
- 2 Tsp Balsamic Vinegar
- 2 Garlic Cloves, Minced
- 28 oz Diced Tomatoes
- 3 ½ Cups Any Broth
- 1 Tbsp Thyme
- ¼ Tsp Red Pepper Flakes
- 12 oz Cheese Tortellini
- 5 Cups Spinach
- ½ Cup Parsley
Nutrition (per serving)
400
Calories
15g
Protein
16g
Fat
47g
Carbs
Steps
- Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
- Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
- Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the spinach to the soup and simmer for 2 more minutes.
- Season to taste with about 1/4 to 1/2 teaspoon more salt and a few generous grinds of pepper. Serve with fresh parsley or basil.