Tuscan Tortellini Vegetable Soup

cookingclassy.com

Nadia Baroni

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

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