Tuscan Tortellini Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped carrots ((about 4))
• 1 1/2 cups chopped yellow onion ((1 medium))
• 1 cup chopped celery ((about 3 stalks))
• 2 cups chopped green beans (, about 1-inch pieces)
• 2 cups chopped zucchini ((about 2 small))
• 4 cloves garlic (, minced)
• 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
• 1 tsp each dried basil and rosemary (, crushed)
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper (, to taste)
• 1 (9 oz) package refrigerated 3-cheese tortellini
• 3 cups packed spinach
• Shredded Romano or Parmesan cheese (, for serving)

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.

2. 2

   Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.

3. 3

   Serve warm topped with Romano or Parmesan cheese.

4. 4

   Recipe source: Cooking Classy