Brothy Tortellini Soup with Spinach, White Beans and Basil

2 tablespoons olive oil

one onion, diced

6 garlic cloves, rough chopped

2 cups celery, diced ( 3 ribs)

8 cups veggie or chicken stock

1 teaspoon dry Italian herbs (or thyme or rosemary)

1 teaspoon salt, more to taste

1/2 teaspoon pepper

8–10 ounces fresh tortellini (spinach or cheese)

1 can white beans (Cannellini beans are nice) drained, rinsed

8 ounces chopped baby spinach

1 cup fresh basil, chopped

squeeze of lemon

Garnish: Drizzle of olive oil, chili flakes, pecorino romano or parmesan

Heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion and saute 3-4 minutes stirring. Add the celery and garlic, lower heat to medium, and saute 5-6 minutes until celery is tender. Add the broth and turn heat to high, bringing to a boil. Add salt and Italian seasoning. Taste the broth and adjust salt to taste.
Once boiling add the fresh tortellini and simmer until cooked, 4-5 minutes (look at package directions for timing). Add the white beans and simmer just a few minutes until they are heated through. Turn heat off. Add the chopped fresh spinach and the basil. Give a stir. Add a little squeeze of lemon ( 1-2 teaspoons).
Taste, adjusting salt and pepper. You want the broth slightly salty- the tortellini and beans will soak up much of it as it sits.
Serve in bowls with a drizzle of olive oil, pecorino cheese and a light sprinkle of chili flakes.

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