Vegetarian Tortellini Soup

1 . Stage

Sauté the vegetables: In a 5-quart Dutch oven set over medium heat, heat the olive oil. Add the onion and celery and sauté until the vegetables begin to soften, about 5 minutes. Add garlic and sauté until fragrant, 1 or 2 minutes.

2 . Stage

Add the tomatoes, stock, and seasoning: Add the diced tomatoes, tomato sauce, tomato paste, beans, and vegetable stock. Stir to combine. Stir in the Italian seasoning, thyme, salt, and black pepper.

3 . Stage

Simmer the soup: Increase the heat to medium-high and bring the soup to a boil. Once boiling, lower heat to medium-low and simmer uncovered for 15 minutes.

4 . Stage

Add tortellini and finish the soup: Stir in the tortellini and spinach. Cook for 5 minutes or until the tortellini is heated through. Check package instructions for the proper cook time. Stir in the balsamic vinegar.

5 . Stage

Serve: Scoop out the thyme stems and discard them. Ladle soup into serving bowls and top each bowl with about 1 tablespoon of shaved parmesan cheese.