This soup is from Food Network magazine and can be made lacto-vegetarian or vegan. I highly recommend the vegan version, because the soup has a very clean look and feel that I think dairy kind of corrupts. BUT, you're the one eating it, so you decide!
1 T. extra-virgin olive oil
1 small onion, diced
3 medium carrots, peeled, halved lengthwise, and sliced
3 stalks celery, sliced
1 t. chopped fresh thyme (or 1/2 t. dried thyme)
2 c. vegetable broth
1 9-oz pkg of vegetarian or vegan (like tofu or mushroom) tortellini or ravioli (You could also just use some sort of small, chunky pasta, but it won't be as "special.")
5 c. fresh baby spinach, washed and roughly chopped
salt and freshly-ground pepper, to taste
Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the broth and 3 cups water, and increase heat to high. Cover, and bring to a boil, then add tortellini or ravioli. Reduce heat to medium, and simmer until pasta is tender. (See pkg label for approximate cooking time.)
Add the spinach to the soup and cook, stirring, until wilted. Season with salt and pepper to taste. I use plenty of both!
NOTE: To made the soup a little heartier, you can add 1 15-oz. can of white beans, Great Northern beans, or navy beans, rinsed and drained.