Ready to dive into making this comforting soup? Let’s get cooking!

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent and slightly golden.
   • Next, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Keep an eye on it—garlic can burn quickly!
2. Add the Tomatoes and Broth:
   • Pour in the canned diced tomatoes (with their juices) and 4 cups of broth. Stir to combine.
   • Add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld beautifully.
3. Cook the Tortellini:
   • Once the soup has simmered, it’s time to add the star of the show: the tortellini! Toss them into the pot and let them cook according to the package instructions, usually about 3-5 minutes. Don’t worry if the soup feels a bit thick; the tortellini will absorb some of the liquid as they cook.
4. Add the Spinach:
   • When the tortellini is tender, stir in the fresh spinach and let it wilt for about 2 minutes. The bright green color adds a beautiful contrast to the soup!
5. Taste and Adjust:
   • Give the soup a taste. You might want to add a pinch more salt or pepper, depending on your preference. If you like it a bit spicier, feel free to add a sprinkle of red pepper flakes!
6. Serve and Enjoy:
   • Ladle the soup into bowls, and top with a generous sprinkle of grated Parmesan cheese. A drizzle of extra virgin olive oil can elevate the flavors even further!