Heat a few tablespoons of olive oil in a large pot and sauté 1 diced white onion…
1 chopped carrot…
By the way I will almost always throw a carrot into any soup or stew. Not because I love carrots so much but because they always add such a nice homemade-with-love element to (almost) every soup.
And a few handfuls of sliced mushroom.
Not a big fan of mushrooms? Some sliced zucchinis would be super good too!
Also now would be a good time to lightly season your vegetables with a bit of salt and pepper.
After your veggies have softened (about 5 minutes) add 2 cloves of minced garlic to the pot.
Saute your garlic for a few seconds then add 2 32oz boxes of chicken (or vegetable!) broth.
Let’s season our soup with 1 1/2 tablespoons of Italian seasoning…
In case you were wondering this right here is my absolute favorite Italian seasoning blend!
And just a pinch of nutmeg. This will also give the soup a simmered-all-day-long-made-with-love taste!
Bring your soup to a boil and taste it to see if it needs anymore salt or pepper.
When your soup has come to a nice simmer add a few handfuls of fresh chopped spinach…
And 1 package of tortellini to your pot.
Go ahead and ring the dinner bell when your tortellini floats to the top!
Don’t forget to top this simple yet satisfying bowl of soup with some parmesan cheese!
- Serves 6
- 1 white onion, diced
- 1 carrot, chopped
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 2 32 oz boxes chicken or vegetable stock
- 1 1/2 tablespoons Italian seasoning
- pinch nutmeg
- handful fresh, chopped spinach
- 1 package cheese tortellini