# What You’ll Need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped
→ Broth & Dairy
06 - 6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
07 - 1 cup heavy cream
→ Pasta
08 - 18 oz refrigerated cheese tortellini
→ Seasonings
09 - 1 tsp dried Italian herbs
10 - 1/2 tsp crushed red pepper flakes (optional)
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp ground black pepper
→ Garnish
13 - 1/4 cup grated Parmesan cheese
14 - 2 tbsp fresh parsley, chopped
# Step-by-Step Guide:
01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.
02 - Add garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes if using.
04 - Add the cheese tortellini and simmer according to package instructions (usually 5–7 minutes), stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, about 1–2 minutes.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls. Garnish with Parmesan and parsley before serving.
