This comforting soup is filled with aromatic veggies and herbs. Mushrooms and cheese tortellini add substance. This soup is vegetarian, but for meat lovers, add rotisserie chicken or meat-filled tortellini.
1 ½cupsbaby spinach(or kale (about 2 large handfuls))
2cupscheese tortellini(fresh or frozen)
pesto(for garnish)
Parmesan cheese(for garnish)
Instructions
Heat a heavy pot or dutch oven over medium heat. Add 3 tablespoons of butter and mushrooms. Cook until the mushrooms are golden and starting to caramelize, 7-10 minutes. Transfer the mushrooms to a plate. Set aside.
Add the remaining 1 tablespoon butter to the pan along with the diced carrots and onion. Add ½ teaspoon of each basil, chives, marjoram, oregano, parsley, and thyme. Season with ¼ teaspoon of each salt and pepper. Cook the vegetables for 8-10 minutes until onions are translucent.
Add 6 cups of vegetable broth and the bay leaf. Simmer for 10-15 minutes until the carrots are tender.
Stir in 2 cups of cheese tortellini and cook for 3-4 minutes. Add back the mushrooms and stir in 1 ½ cups of baby spinach.
Ladle into bowls and top each serving with a spoonful of pesto and parmesan cheese.
Notes
If making the soup ahead of time, add the pasta when reheating the soup to serve. The pasta will get soggy if stored in the soup.
If you don't need this recipe to be vegetarian, feel free to substitute chicken broth for the vegetable broth. You can also add rotisserie chicken or substitute meat-filled tortellini.