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)
1tspeach dried basil and rosemary, crushed
Salt and freshly ground black pepper, to taste
1(9 oz) package refrigerated 3-cheese tortellini
Shredded Romano or Parmesan cheese, for serving
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.
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.