Ingredients
Equipment
Method
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery, cooking for another 3-4 minutes until vegetables begin to soften.
- Add the dried thyme and rosemary, stirring until fragrant, about 1 minute.
- Pour in the vegetable broth and add the diced tomatoes and butternut squash.
- Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes, or until the squash is tender.
- Stir in the tortellini and cook for an additional 5-7 minutes, or until the tortellini are cooked through.
- Add the chopped spinach and cook for another 2 minutes until wilted.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Feel free to add other seasonal vegetables or use frozen tortellini for convenience.