1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
4 cloves garlic, thinly sliced
1 large carrot, peeled and sliced (1 1/2 cups)
2 ribs celery, sliced (1 cup)
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. crushed red pepper flakes
1 14-ounce can diced tomatoes, with juice
6 cups chicken or vegetable broth
3 ounces baby spinach, sliced into ribbons (3 cups)
1 package fresh store-bought porcini ravioli (2 cups)
6 ounces cooked turkey breast, cubed or shredded
1/2 lemon
Salt and pepper to taste
1/2 cup grated parmesan cheese (about 1 1/2 ounces)
Heat the oil in a large saucepan over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until the onions are translucent and the garlic is softened, another 3 minutes. Add the carrot, celery, oregano, thyme, and red pepper flakes and cook, stirring, until softened, 5 to 6 minutes.
Add the tomatoes with their juices and the broth and bring to a boil; reduce the heat and simmer for 10 to 15 minutes. Add the tortellini and cook until the tortellini are almost cooked through, about 5 minutes. Add the turkey breast (if using) and the spinach. Cook for another minute or two. Squeeze the lemon and stir the juice into the soup, season to taste and serve with the parmesan cheese.
Serves 4
Recipe from Lethally Delicious, adapted from So Easy by Ellie Krieger