Ingredients

• 2 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 2 carrot, diced
• 2 stalk celery, diced
• 8 cup vegetable broth
• 1 cup whole milk
• 2 cup fresh spinach, roughly chopped
• 1 pound fresh cheese tortellini
• 2 clove garlic, minced
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper, fresh ground
• 0.25 cup fresh flat-leaf parsley, chopped
• 0.5 cup Parmigiano-Reggiano cheese, grated

Steps

1. Dice the onion, carrots, and celery into small, uniform pieces. Mince the garlic and chop the fresh parsley. Roughly chop the spinach if using whole leaves.
2. Heat the olive oil in a large pot over medium heat.
3. Add the diced onion, carrot, and celery to the pot and sauté until softened, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant.
5. Pour in the vegetable broth and bring to a boil over high heat.
6. Once boiling, reduce heat to medium-low and stir in the Italian seasoning, salt, and black pepper.
7. Simmer the broth for 10 minutes to allow flavors to meld.
8. While the broth simmers, bring a separate small pot of salted water to a boil for cooking the tortellini according to package directions (typically 3-4 minutes for fresh tortellini).
9. Cook the tortellini in the boiling salted water until they float and are tender, about 3-4 minutes.
10. Drain the cooked tortellini in a colander and set aside.
11. Stir the whole milk into the simmering broth.
12. Add the cooked tortellini and fresh spinach to the broth and cook for 2-3 minutes until spinach is wilted.
13. Remove from heat and stir in the grated Parmigiano-Reggiano cheese and fresh parsley.
14. Taste the soup and adjust seasoning with additional salt and pepper if needed.
15. Ladle the soup into bowls and serve immediately with additional grated Parmigiano-Reggiano cheese on the side.