Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.
Stir in more broth (up to 1 cup) if you'd like a more brothy soup. Serve warm with parmesan cheese.
Recipe source: Cooking Classy
*If you don't have the dried herbs listed here 1 Tbsp dried Italian seasoning will work great too.**2/3 cup cream mixed with 2/3 cup milk or broth will work great in place of half and half.Use other vegetables here you might already have on hand such as asparagus, yellow squash, mushrooms or peas.