Tuscan Tortellini Vegetable Soup

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• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Yield: About 6 servings

Ingredients

• 2 Tbsp olive oil
• 1 ½ cups chopped carrots (about 4)
• 1 ½ cups chopped yellow onion (1 medium)
• 1 cup chopped celery (about 3 stalks)
• 2 cups chopped green beans, about 1-inch pieces
• 2 cups chopped zucchini (about 2 small)
• 4 cloves garlic, minced
• 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)
• 1 tsp each dried basil and rosemary, crushed
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 1 (9 oz) package refrigerated 3-cheese tortellini
• 3 cups packed spinach
• Shredded Romano or Parmesan cheese, for serving

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.

Source: Tuscan Tortellini Vegetable Soup – Cooking Classy

Image Credit: Tuscan Tortellini Vegetable Soup

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