🥕 Ingrédients

• Sun-dried tomatoes: This is a key ingredient to give the soup a savoury taste. I highly recommend you don’t skip out on this!

👨‍🍳 Instructions

1. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic, then sauté for 2–3 minutes until fragrant.
2. Add the carrot and celery, and cook for another 2-3 minutes, stirring occasionally.
3. Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, and red chili flakes. Cook for 1–2 minutes.
4. Pour in the broth, add the Parmesan cheese cube, and season with salt and pepper. Stir well, cover, and let the soup simmer for 10 minutes.
5. Add the tortellini and cook on medium heat for 6-8 minutes, or until tender.
6. Stir in the spinach and let it wilt for 1–2 minutes.
7. Taste and adjust seasoning as needed. Serve warm.