Spinach Tortellini Soup

 From Delish -this is a perfect cool weather meal for lunch or dinner! Be prepared if you have it as leftovers it becomes more of a STOUP (stew/soup) than soup but still good! The lemon zest adds such a brightness of flavor.

2 tbsp. extra-virgin olive oil 

1 large shallot, sliced 

1 Parmesan rind 

Kosher salt 

1 tbsp. tomato paste 

1/4 tsp. crushed red pepper flakes 

5 sprigs fresh thyme 

5 sprigs fresh oregano 

Freshly ground black pepper 

1 (28-oz.) can diced fire roasted tomatoes 

3 tbsp. grated Parmesan, plus more for serving 

2 qt. vegetable broth 

20 oz. fresh or frozen cheese tortellini 

4 c. (4 oz.) baby spinach 

1/4 tsp. lemon zest, plus ½ tsp. lemon juice

In a large pot over medium heat, heat oil. Add shallot, Parmesan rind, and 1 teaspoon salt. Cook, stirring often, until shallot begins to brown, 3 to 5 minutes. 

Add tomato paste, red pepper flakes, thyme, oregano, and ¼ teaspoon pepper and cook, stirring constantly, until colors deepen, about 3 minutes. 

Add canned tomatoes and cook, stirring occasionally, until thickened and reduced by 1/4, 4 to 6 minutes. 

Sprinkle Parmesan over and cook, stirring constantly, until fragrant, about 1 minute. 

Add broth and 1 teaspoon salt if necessary, and bring to a boil. 

Add tortellini and cook, stirring occasionally to ensure nothing sticks to bottom of pot, until just tender, about 3 minutes. 

Turn off heat and stir in spinach, lemon zest, and juice.  

Serve topped with more Parmesan.