Tortellini Soup with Leafy Greens

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.