This is one of my favorite recipes! My husband and I love to enjoy this soup on a cold winter day and it's a favorite go to for me for lunches. One tip for leftovers - I usually make the broth with veggies first and cook the pasta separate. Then I add the pasta to the soup as I serve it each day. This keeps the pasta from getting overly saturated with water.
2 Tbsp olive oil
1 1/2 cups chopped carrots (about 4)
1 1/2 cups red pepper
1 cup chopped celery (about 3 stalks)
2 cups chopped green beans , about 1-inch pieces
2 cups chopped zucchini (about 2 small)
3 (14.5 oz) cans sodium free chicken broth or vegetable broth
2 (14.5 oz) cans sodium free diced tomatoes
1 tsp each dried basil and rosemary , crushed
1/2 tsp dried thyme
Salt and ground black pepper , to taste
1 (9 oz) package refrigerated 3-cheese tortellini
3 cups packed spinach
Shredded Romano or Parmesan cheese , for serving
Heat olive oil in a large pot over medium-high heat. Add carrots, red pepper and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and saute 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 8 minutes. Add tortellini and boil 5-7 minutes (use at least 2 minutes less than directions listed on package. Stir in spinach and cook 2 minutes longer.
Serve warm topped with Romano or Parmesan cheese