Directions:

Heat olive oil in a large pot over medium-high heat.

Crumble in beef in chunks and let cook until browned on the bottom, about 3 minutes.

Turn and break up the beef and continue to cook until no longer pink.

Transfer beef to a paper towel-lined plate while leaving 1 1/2 Tbsp fat in the pot (or add 1 1/2 Tbsp olive oil and drain off fat).

Add onions, carrots, and celery to the pot, then saute until starting to soften, about 7 minutes.

Add garlic and saute for 1 minute longer.

Add broth, tomatoes, tomato sauce, meat, seasonings, and salt and pepper to taste.

Bring to a simmer, then reduce heat to medium-low.

Cover and simmer, stirring occasionally, until veggies are nearly soft, about 15 minutes.

Add tortellini* and let simmer according to the time listed on the package (about 4 to 7 minutes).

Stir in spinach and parsley, and serve warm.  Enjoy!

*If you plan on having leftover soup I highly recommend cooking the tortellini separately:

Reduce broth to 4 1/4 cups in soup, then cook tortellini in a pot of boiling water separately from the soup.

Toss tortellini with olive oil after draining, then store it separately from the soup in the fridge.

Add tortellini to servings separately near the end of reheating.