makes 4-6 servings
1 tablespoon extra virgin olive oil
1 medium onion, diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 cloves garlic, thinly sliced
1/2 cup chopped mushrooms
14.5-ounce can fire-roasted organic diced tomatoes
4 cups low-sodium vegetable stock
10-ounce package cheese tortellini
2 cups fresh leafy greens (kale, spinach, etc.)
freshly ground black pepper
fine sea salt
freshly grated Parmesan, for garnish
1. Heat the olive oil in a large stock pot over medium-high heat. Add the onion, crushed red pepper flakes, dried oregano, and dried basil. Saute, stirring frequently, until the onions are softened and golden brown, 5 minutes. Stir in the chopped mushrooms and saute until softened, 3 minutes. Stir in the garlic and saute until fragrant, 30 seconds.
2. Stir in the diced tomatoes and vegetable stock. Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes.
3. Stir in the cheese tortellini and cook for 5 minutes. Then stir in the leafy greens and cook for an additional 3 minutes or until just wilted. Season to taste with salt and pepper.
4. Ladle the soup into bowls and garnish with freshly grated Parmesan before serving.