A hearty and flavorful soup featuring tortellini, spinach, and a medley of vegetables, perfect for a comforting meal.
Heat a drizzle of oil in a non-stick pan over medium heat.
Using a non-stick pan ensures even heating and prevents sticking.
Add the garlic, onion, carrot, and celery to the pan and sauté until the onion becomes translucent.
Cut the vegetables into even pieces for uniform cooking.
Pour in the vegetable stock, then add the basil and black pepper. Stir well.
Use low-sodium stock to control the salt level.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender.
Cover the pan to retain the flavors and heat.
Stir in the tomatoes, spinach, and tortellini. Cover and cook until the tortellini is heated through.
Add the spinach last to preserve its vibrant color.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with crusty bread for a complete meal.
