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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper
  • 1 tablespoon tomato paste
  • ½ cup dry white wine
  • 4 cups lower-sodium vegetable broth
  • 1 (15 ounce) can no-salt-added fire-roasted tomatoes, undrained
  • 1 (3 inch) Parmesan rind (1 ounce)
  • ¼ teaspoon salt
  • 1 (10 ounce) package refrigerated cheese tortellini
  • 1 (5 ounce) package baby spinach
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