Cooking Instructions:

Heat a splash of olive oil in a large pot over medium heat. Add chopped onions, diced carrots, and celery, cooking until they become tender and aromatic. Stir in minced garlic and continue cooking for an additional minute to release its fragrance. Season the mixture with Italian seasoning or thyme and a splash of balsamic vinegar for extra depth of flavor.

Pour in the vegetable or chicken broth and add the canned diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, then add the tortellini. Fresh or frozen tortellini can be used in this recipe, with vegan cheese tortellini being a great option.

Cook according to the package directions, allowing the tortellini to become tender while absorbing the broth's flavors.

Once the tortellini is cooked, add fresh spinach to the pot and stir until it wilts down. Taste the soup and adjust the seasoning with salt and pepper as needed. For a creamier version, stir in cream or half and half at this stage.

To serve, ladle the soup into bowls and garnish with fresh basil or parsley. Sprinkle grated cheese on top and pair with warm garlic bread for a complete meal.

For additional tips, consider experimenting with different types of tortellini, such as cheese, mushroom, or spinach-filled varieties to enhance the flavor profile. If you prefer a thicker soup, you can blend a portion of the soup and return it to the pot. Remember to taste and adjust seasonings throughout the cooking process to guarantee the soup is to your liking.