Tortellini Soup (Vegetarian - Creamy Broth)

Dice the onion, garlic, carrots and celery into cubes and slice the mushrooms
In a large pot, saute the mushrooms with 1 tablespoon of olive oil. Once they've browned, season with salt and pepper and transfer to a plate
Add in the onion, celery and carrots with 1 tablespoon of olive oil. Saute for a few minutes until the vegetables have softened
Add the garlic, turmeric and tomato paste. Fry down for 3-5 minutes to cook down the tomato paste
Blend a can of cannellini beans to make a puree
Add the vegetable broth, 1 cup of water, blended cannellini beans and oregano. Season with salt and pepper and simmer with the lid on over low-medium heat for 15 minutes
Add the cooked mushrooms, chopped spinach, milk, grated parmesan and stir together. Then add the tortellini and cook as per package instructions - usually 2-5 minutes
Serve up your delicious creamy Tortellini Soup with optional garnish of extra parmesan, chopped parsley or basil, or red pepper flakes and enjoy!