Creamy Tortellini Soup is a rich

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced
1 bell pepper, chopped
4 cups chicken or vegetable broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (9 oz) refrigerated or frozen cheese tortellini
2 cups fresh spinach, roughly chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley or basil for garnish (optional)
Instructions

1. Sauté Vegetables:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Vegetables and Broth:
   Stir in the sliced carrots, celery, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally. Pour in the chicken or vegetable broth and the can of diced tomatoes (with their juices).
3. Season the Soup:
   Add the dried basil, dried oregano, dried thyme, salt, and black pepper to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, until the vegetables are tender.
4. Cook the Tortellini:
   Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes for refrigerated tortellini, or 10-12 minutes for frozen tortellini, until they are tender and cooked through.
5. Finish the Soup:
   Stir in the fresh spinach and let it wilt for about 2 minutes. Reduce the heat to low, then add the heavy cream and grated Parmesan cheese. Stir well to combine, allowing the cheese to melt into the soup.
6. Serve:
   Ladle the creamy tortellini soup into bowls and garnish with fresh parsley or basil if desired. Serve with crusty bread or a side salad for a complete meal.