Tortellini soup

For the love of all things Holy, do yourself a favor and prep all of your ingredients in advance (mise en place as we say in French cuisine). Chop your veggies and measure out everything so you are not scrambling.

1. Heat your dutch oven on medium-hi heat and add the ground turkey. Season with salt, pepper, and rosemary. Saute until completely browned and set aside on a paper-towel lined plate.

2. Once the ground turkey is removed, melt the butter and saute the shallot and garlic for 2 minutes. Add the dried herbs, salt and pepper and toast for about 1 minute. Then add the flour to make a paste. This will be our roux that helps thicken the soup.

3. Add the broth, water, tomatoes, paste and uncooked tortellini. Cover and cook on low for 10 minutes.

4. Add the cream, parmesan, spinach, and cooked meat. Season with more salt and pepper. Cover and cook on low for another five minutes.

5. Turn off the heat and stir in the fresh herbs if you have them. The tortellini should be cooked completely at this point.

6. Garnish with extra parmesan.

Ingredients: (Yields 6 servings)

3 Tbsp butter

1 shallot, chopped

4 cloves of garlic, minced

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

1 tsp dried tarragon

1 tsp sea salt

1/2 tsp red pepper flakes

1/2 tsp black pepper

3 Tbsp flour

3c vegetable broth +1c water

28oz (2 cans) fire roasted, diced tomatoes

6oz (1 can) tomato paste

5c tortellini (20oz bag)

1/3c heavy cream

1/2c shredded parmesan (plus extra for garnish)

3 large handfuls of spinach

1lb ground turkey, cooked and seasoned with salt, pepper, and rosemary.

Salt and pepper for seasoning throughout

Optional: Fresh basil, thyme, and oregano to taste