About 6 servings
1 1/2 cups chopped carrots (about 4)
1 1/2 cups chopped 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 vegetable broth
2 (14.5 oz) cans petite diced tomatoes
1 teaspoon each dried basil and rosemary, crushed
1/2 teaspoon dried thyme
salt and pepper, to taste
1 (9 oz) package refrigerated 3-cheese tortellini
3 cups packed spinach
- 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.
- 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.