the best vegetarian tortellini soup


sauté veggies in olive oil until softened. add seasonings and allow them to toast and incorporate for an additional minute.

add tomatoes and veggie broth and bring to a boil. add spinach and tortellini to the boiling mixture and cook according to package directions.

remove from heat and stir in red wine vinegar. portion into bowls, top with parmesan, and serve with garlic bread if desired.

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