Dandelion Greens and Tortellini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 4 cups vegetable broth
• 1/2 pound dandelion greens, chopped
• 1/2 pound cheese tortellini
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes.
2. Add the oregano, basil, and red pepper flakes and cook for another minute.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Add the dandelion greens and tortellini and cook until the tortellini is cooked through, about 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with grated Parmesan cheese, if desired.

Interesting Facts

• Dandelion greens are a great source of vitamins A and C, as well as calcium and iron.
• Tortellini is a type of Italian pasta that is typically filled with cheese or meat.
• This soup can be easily customized with other vegetables, such as spinach or kale.