Tortellini Soup

Ingredients

1 tbsp. olive oil

½ c. onion, chopped

2 cloves garlic, minced

½ tsp. dried oregano

1-15 oz. can diced tomatoes, with juices

4 c. low-sodium vegetable broth (or chicken broth)

9 oz. tortellini, any variety (fresh or frozen)

3 c. fresh baby spinach, loosely packed

Various veggies, including fennel, carrots, broccoli, red pepper

Fresh basil

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 to the pan and cook until beginning to soften, about five minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano 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.  One minute 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 as desired.