Is it just me, or is life moving faster than usual these days? When I’m busy, my cooking falls into a rut. That’s why I was eager to try out this hearty, delicious, and easy soup idea from a fellow food blogger. Since I’m incapable of following a recipe, I added a few of my own touches. It’s perfect for a quick weeknight meal, and tastes great as leftovers. If you want some extra protein, you can add cooked Italian sausage. It’s also great accompanied by a loaf of crusty bread.

Tasty Tortellini Soup

Adapted from a recipe posted by Melissa Bakes

Yield: 3-4 servings
Ingredients:

• 2-3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 stalks of celery, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper
• 1 (15 oz.) can diced tomatoes, with juices
• 4 cups low-sodium vegetable or chicken broth
• 9 oz. tortellini, any variety (fresh or frozen)
• 3 cups fresh baby spinach, coarsely chopped
• Salt and pepper
• Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions, carrots, and celery to the pan and cook until beginning to soften, about 5 minutes. Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute. Mix in the oregano, basil, crushed red pepper, and diced tomatoes. Add the broth to the pot. Bring the mixture to a boil. Add the tortellini to the pot and cook according to the package directions. Two minutes before the tortellini is fully cooked, stir in the spinach. Remove from the heat. Season with salt and pepper to taste. Serve warm with grated Parmesan.