INGREDIENTS
1
tabelspoon vegetable oil
1
onion
2
carrots
4 cloves
garlic
15 oz
canned tomatoes
3 cups
vegetable stock
1/2 tsp
basil
1/2 tsp
oregano
1/4 tsp
thyme
1 tsp
kosher salt
1/2 tsp
ground pepper
300 g
tortellini
1/2 cup
whipping/heavy cream
2 cups
baby spinach leaves