Spinach Tortellini Soup

Directions

1. In a large pot over medium heat, heat olive oil. Add shallot, Parmesan rind, and 1 teaspoon salt. Cook, stirring often until shallot begins to brown, 3 to 5 minutes. Add tomato paste, red pepper flakes, thyme, oregano, and ¼, teaspoon pepper and cook, stirring constantly, until colors deepen, about 3 minutes.
2. Add canned tomatoes and cook, stirring occasionally, until thickened and reduced by 1/4, 4 to 6 minutes. Sprinkle Parmesan over and cook, stirring constantly, until fragrant, about 1 minute. Add broth and salt if necessary, and bring to a boil. Add tortellini and cook, stirring occasionally to ensure nothing sticks to the bottom of the pot, until just tender, about 3 minutes. Turn off the heat and stir in spinach, and balsamic. Serve topped with more Parmesan.