Lemon Tortellini Soup

Ingredients:

• 1 tablespoon olive oil
• 1 white or yellow onion, diced
• 4 medium carrots, sliced
• 4 celery stalks, sliced
• 6 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 8 cups chicken stock
• 16 ounces fresh tortellini (or tortelloni)
• 2 large handfuls fresh baby spinach (or any other leafy green of choice)
• juice of 1 lemon (about 2 tablespoons juice)
• 2 to 4 tablespoons fresh dill (or other fresh herbs), to taste
• salt and black pepper
• Parmesan cheese

Directions:

1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot, and celery. Sauté for 6 minutes, stirring occasionally. Add garlic and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
2. Add the salt, pepper, and chicken stock and stir to combine. Continue cooking until the soup reaches a simmer.
3. Add the tortellini and spinach. Simmer until the tortellini are cooked through, about 4 minutes.
4. Taste and season with dill, lemon juice, and extra salt or pepper as needed.
5. Serve warm, garnished with Parmesan cheese.

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