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1 TBSP avocado oil (or olive oil)

1 medium yellow onion

4 carrots

4 cloves garlic

3 cups vegetable stock or broth

28 oz canned crushed fire roasted tomatoes

¼ tsp dried thyme

¼ tsp dried basil

⅛ tsp dried oregano or italian seasoning and hot pepper flakes instead of all the herbs

Salt and pepper, to taste ((I added ¼ tsp of each))

10 oz refrigerated cheese tortellini

2 oz fresh baby spinach ((1-2 cups chopped))

Freshly grated Parmesan cheese

Crushed red pepper flakes

Fresh torn basil

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added: 2 italian sausages casing removed and crumbled

¼ to ½ c heavy cream at the end

NOTE: only add tortellini and spinach when ready to serve, bring soup back to simmer then add the amount you will serve only ( so it doesn't get mushy)

1. Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.

2. Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.

3. Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end.

4. Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

5. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.

6. Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it's hot!