INGREDIENTS
5 oz
Baby spinach
2
Carrots, large
2
Celery stalks, large
1/4 cup
Flat-leaf parsley
1
Yellow onion, medium
8 cups
Vegetable stock, good low-sodium
9 oz
Tortellini
1
Black pepper, Freshly ground
1 tsp
Sea salt, fine
2 tbsp
Olive oil
1
Parmesan or pecorino, Grated