Turkey Tortellini Soup with Greens

1 T. olive oil
1 sweet onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 t. minced garlic
6 c. turkey stock
3 c. shredded roasted turkey
1 9-oz. package refrigerated 3-cheese tortellini
1 5-oz. package fresh spinach
1/2 t. kosher salt
1/2 t. black pepper
Shaved Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and carrots; cook and stir until vegetables begin to soften, 8-10 minutes. Add garlic; cook 1 minute more. Add turkey stock and roasted turkey, and bring to a boil. Reduce heat to low and simmer 10 minutes. Add tortellini and simmer until tortellini are cooked, about 6 minutes. Stir in spinach, salt, and pepper. Remove from heat. Top each serving with Parmesan cheese.

Serves 6.

Adapted from Southern Living magazine, Nov. 2016, p. 164.