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– 1 tbsp. olive oil – 1 medium onion, peeled and diced – 2 small carrots, peeled and diced – 4 garlic cloves, peeled and minced – 14.5 oz. (1 can) diced tomatoes – 1 tsp. dried oregano – ½ tsp. salt – ½ tsp. pepper – 5 cups vegetable broth – 16 oz. tortellini (your favorite kind) – 6 oz. spinach – 1 cup heavy cream (or full-fat coconut milk) – ⅓ cup parsley, chopped
In a large pot, saute the onion, garlic, and diced carrots for about 5-7 minutes over medium heat.