Vegetable Tortellini Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 4 medium carrots (peeled and chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 2 cups green beans (ends trimmed and cut in half)
• 1 tablespoon Italian seasoning
• 1 teaspoon sweet paprika
• salt and pepper (to taste)
• 2 tablespoons tomato paste
• 8 cups vegetable broth (low sodium)
• 1 pound cheese tortellini
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup heavy cream
• 2 cups fresh spinach (roughly chopped)

Instructions

1. 1

   Sauté the mirepoix.: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and cook for 3 minutes until the vegetables start to soften.

2. 2

   Add seasoning.: Stir in the garlic and cook for another 30 seconds until aromatic. Add the green beans, Italian seasoning, sweet paprika, salt, pepper, tomato paste to the pot and stir everything.

3. 3

   Add broth and cook.: Pour in the vegetable broth, bring to a boil, then simmer covered for 10 minutes until the carrots are tender.

4. 4

   Cook the tortellini.: Add the tortellini and parmesan cheese and cook for another 5 minutes until the tortellini is cooked.

5. 5

   Finish soup with cream and spinach.: Lastly, stir in the heavy cream and add the fresh spinach. Cook for another minute then remove from heat.

6. 6

   Serve.: Serve with additional grated parmesan cheese.