Tuscan Tortellini Vegetable Soup

Servings: 6
Prep Time 10 minutes
Cook Time 25 minutes

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. 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. 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. Serve warm topped with Romano or Parmesan cheese.
  4. Recipe source: Cooking Classy