Creamy Tortellini Minestrone

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup 1-inch cut fresh green beans
• 1 1/2 Tbsp minced garlic
• 3 cans low-sodium chicken broth or vegetable broth, or more to thin as desired
• 2 cans diced tomatoes
• 2 Tbsp tomato paste
• 1 1/4 cups halved and sliced zucchini
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 pkg. refrigerated three cheese tortellini
• 1 can dark red kidney beans, drained and rinsed
• 2 cups chopped fresh spinach
• 1 1/4 cups half and half
• Finely shredded parmesan cheese, for serving

Directions

Warm the oil in a large pot set over medium-high heat. Stir in the onions, carrots and celery, and cook for 5 minutes, stirring occasionally. Add the green beans and garlic, then cook for 2 minutes more. Pour in the chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Add salt and pepper to taste, bring everything to a boil, then put the lid on and reduce to a simmer for 12 -15 minutes, until the vegetables are nearly tender. Stir in the tortellini and cook for about 7 minutes, until it is cooked through. Add the kidney beans, spinach and half and half, and continue cooking until the soup is hot and the spinach has wilted, about 2 minutes more. If you want the soup a little looser, stir in additional broth, up to 1 cup. Serve warm with parmesan cheese.