2 T. olive oil
2 T. butter
1 small onion, finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 T. minced garlic
pinch of red pepper flakes
8 cups chicken or vegetable broth
4 cups fresh tortellini (about 1 lb.)
4 cups fresh spinach leaves, cut julienne
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese
In a large stock pot, heat oil and butter. Add onion, carrots and celery. Sauté until soft. Add garlic and pepper flakes and stir for 30 seconds. Add broth. Cover; simmer for 20 minutes.
Add tortellini, spinach and basil leaves. Cook until tortellini comes to surface, about 3 minutes.
Taste for seasoning. Serve in large bowls with shredded cheese on top. Serves 8.