Tuscan Tortellini Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped carrots )
• 1 1/2 cups chopped yellow onion )
• 1 cup chopped celery )
• 2 cups chopped green beans
• 2 cups chopped zucchini )
• 4 cloves garlic
• 3 cans low-sodium chicken broth or vegetable broth
• 2 cans diced tomatoes
• 1 tsp each dried basil and rosemary
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 package refrigerated 3-cheese tortellini
• 3 cups packed spinach
• Shredded Romano or Parmesan cheese

Directions

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.