Tortellini Soup

Ingredients:

• 2 tbsp of olive oil

• 1 large yellow onion (or two small ones); finely diced

• 2 stalks of celery; finely diced

• 3 large carrots; finely diced

• 3 cloves of garlic; minced

• 1/2 tsp of red chili flakes

• 1/2 tsp of Italian seasoning

• 1/2 tsp of ground pepper

• 1 tsp of kosher salt

• 1 can (14.5 oz) of diced tomatoes

• 1 qt of chicken stock

• 1 can (15.5 oz) of cannellini beans

• 1 tsp of chicken conomme powder

• 6 oz of baby spinach

• 1 zucchini; finely diced

• 10 oz of fresh tortellini (filling of your choice)

• 2 heaping tbps of premade pesto

• Top each bowl with grated parmesan cheese

In a large pot, heat up your olive oil and then add in your onions, celery and carrots. Let that cook off for a bit so the veggies get a bit glossy. Add in your garlic, red chili flakes, Italian seasons, salt and pepper and mix everything together. Fry it off for a few more minutes to let the spices come alive!

Deglaze the pan with your can of diced tomatoes and mix everything together. Pour in your chicken stock and bring it all to a light simmer.

Add in the cannellini beans, and consomme powder and bring it to a low boil. Stir in your spinach and zucchini and then right before you are ready to eat, add in your tortellini and let it cook for about 3-4 minutes (or however long the package instructs).

Lastly add in the two heaping tablespoons of pesto before serving the soup into bowls. Top each bowl with some grated parmesan.