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, about 1-inch pieces
• 2 cups chopped zucchini
• 4 cloves garlic, minced
• 3 cans low-sodium chicken broth or vegetable broth
• 2 cans diced tomatoes
• 1 tsp each dried basil and rosemary, crushed
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1 package refrigerated 3-cheese tortellini
• 3 cups packed spinach
• Shredded Romano or Parmesan cheese, for serving

Directions

1. Set a large pot over medium-high heat and warm the olive oil. Stir in the carrots, onion, and celery, then sauté for 3 minutes. Add the green beans and cook, stirring, for another 3 minutes. Mix in the zucchini and garlic and sauté for 1 more minute.
2. Pour the broth and tomatoes into the pot. Stir in the basil, rosemary, and thyme, then season with salt and pepper to taste. Bring the soup to a gentle boil, lower the heat to medium, and let it bubble for 8 minutes.
3. Add the tortellini and continue boiling for 5-7 minutes, or cook it for 2 minutes less than the package directions call for. If you would rather have a soup with more broth, boil the pasta separately and stir it in at the end.
4. Fold in the spinach and cook for 2 minutes longer. Ladle the soup into bowls while warm and finish with Romano or Parmesan cheese.