Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced small
2 large carrots, diced small
2 large celery stalks, diced small
1 teaspoon fine sea salt
8 cups good low-sodium vegetable stock
5 ounces baby spinach
9 ounces tortellini
1/4 cup chopped flat-leaf parsley
Freshly ground black pepper
Grated parmesan or pecorino, for serving
Instructions