Tuscan Tortellini Vegetable Soup

Ingredients:

2 tablespoons olive oil

1½ cups chopped carrots (about 4 medium carrots)

1½ cups finely chopped yellow onion (from 1 medium onion)

1 cup chopped celery (about 3 stalks)

2 cups chopped green beans, cut into 1-inch pieces

2 cups chopped zucchini (from about 2 small zucchini)

4 cloves garlic, minced

Three 14.5-ounce cans low-sodium chicken broth (or vegetable broth)

Two 14.5-ounce cans diced tomatoes (one regular, one petite diced recommended)

1 teaspoon dried basil, crushed

1 teaspoon dried rosemary, crushed

½ teaspoon dried thyme

Salt and freshly ground black pepper, to taste

1 (9-ounce) package refrigerated 3-cheese tortellini

3 cups packed fresh spinach

Shredded Romano or Parmesan cheese, for serving

Sauté the Base Vegetables:

Entomatadas

Heat the olive oil in a large soup pot over medium-high heat.

Add the chopped carrots, onion, and celery.

Sauté for about 3 minutes, just until they begin to soften.

Add Green Beans:

Stir in the green beans and continue cooking for another 3 minutes, allowing them to soften slightly.

Add Zucchini & Garlic:

Add the chopped zucchini and minced garlic.

Sauté for 1 minute, just until the garlic becomes fragrant.

Build the Broth:

Pour in the chicken or vegetable broth, along with both cans of diced tomatoes.

Add the dried basil, rosemary, thyme, and season with salt and freshly ground black pepper to taste.

Simmer the Soup:

Bring the pot to a gentle boil, then reduce the heat to medium and let the soup cook for 8 minutes, allowing the vegetables to become tender.

Cook the Tortellini:

Stir in the refrigerated tortellini and simmer for 5–7 minutes, or about 2 minutes less than the package directions (to prevent overcooking).

For a brothier soup, you may cook the pasta separately and stir it in at the end.

Finish with Spinach:

Add the spinach and cook for 2 more minutes, just until wilted and incorporated.

Serve:

Ladle the soup into bowls and top with shredded Romano or Parmesan cheese.

Serve warm.