Ingredients
2tbspolive oil
1½cupscarrots,chopped
1½cupsyellow onion,(1 medium), chopped
1cupcelery,(about 3 stalks), chopped
2cupsgreen beans,chopped, about 1 inch pieces
2cupszucchini,(about 2 small), chopped
4clovesgarlic,minced
43.5ozlow sodium chicken broth,(3 cans), or vegetable broth
29ozdiced tomatoes,(2 cans)
1tspeach dried basil and rosemary,crushed
½tspthyme,dried
salt and freshly ground black pepper,to taste
9oz3-cheese tortellini,(1 pkg), refrigerated
3cupsspinach,packed
shredded Romano cheese,or parmesan cheese, for serving
Preparation
Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and saute for 3 minutes.
Add green beans and saute for 3 minutes longer. Add zucchini and garlic and saute for 1 more minute.
Pour in broth and tomatoes. Add basil, rosemary, thyme, and season with salt and pepper to taste.
Bring to a gentle boil, then reduce heat to medium and allow to boil for 8 minutes.
Add tortellini and boil for 5 to 7 minutes longer (or 2 minutes less than directions listed on the package.) For a more brothy soup, boil the pasta separately from the soup, then add at the end.
Stir in spinach and cook for 2 minutes longer.
Serve warm topped with Romano or Parmesan cheese.
