1 tbsp olive oil
1 large onion; diced
1/2 tsp fennel seeds
4 tsp oregano
2 tsp basil
1 tsp thyme
1 tsp rosemary; hand crushed
1/2 tsp crushed red pepper
3 cloves garlic; minced
48 oz vegetable broth
15 oz Italian crushed tomatoes; Marsano, canned
28 oz Italian diced tomatoes; Marsano, canned
8 oz spinach; frozen
16 oz cheese tortellini; frozen
salt; to taste
black pepper; to taste

1. Heat oil in a stock pot over medium heat. Add onion and cook 3 to 4 minutes or until tender.

2. Now add fennel seeds, oregano, basil, thyme, rosemary, crushed red peppers and garlic. Cook about 1 minute longer.

3. Add the broth, tomatoes, and spinach and bring to a boil and simmer for about 1 hour.

4. Now add the tortellini to the soup mixture and do a quick stir. The soup will be done when the tortellini floats to the top.

Season with salt and pepper and serve.

Note:
The soup can get really thick, add more vegetable broth to make it thinner.