# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 1 medium zucchini, diced
07 - 1 cup baby spinach, packed
→ Pasta
08 - 9 ounces refrigerated cheese tortellini
→ Broth and Dairy
09 - 4 cups vegetable broth
10 - 1 cup heavy cream
11 - 1/2 cup whole milk
→ Seasonings and Garnish
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
15 - Pinch of red pepper flakes, optional
16 - 1/4 cup grated Parmesan cheese for garnish
17 - Fresh basil or parsley, chopped for garnish
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and diced zucchini; cook for another 2 minutes until fragrant.
03 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
04 - Add cheese tortellini and cook according to package instructions, usually 3–5 minutes, until just tender.
05 - Lower heat to a gentle simmer. Stir in heavy cream, milk, Italian herbs, salt, pepper, and red pepper flakes if using.
06 - Add spinach and simmer until wilted, about 1–2 minutes.
07 - Taste soup and adjust salt and pepper as needed.
08 - Ladle soup into bowls and garnish with grated Parmesan cheese and fresh herbs if desired. Serve hot.
