Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 tbsp honey or maple syrup
  • salt to taste
  • black pepper to taste
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat.
  2. Add diced onion and carrots; sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  3. Stir in minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color and smells toasted.
  4. Pour in the crushed tomatoes, broth, Italian seasoning, red pepper flakes, and honey.
  5. Stir well to combine and bring the mixture to a gentle boil.
  6. Reduce heat to low and simmer for 10–15 minutes to allow the flavors to meld.
  7. Gently stir in the refrigerated cheese tortellini.
  8. Cook for 3–5 minutes (or according to package directions) until the pasta is tender but still holds its shape.
  9. Fold in the baby spinach and stir for 60 seconds until just wilted. Remove from heat immediately.