Ingredients
– 2 tablespoons olive oil
– 1 1/2 cups carrots, chopped (about 4 medium)
– 1 1/2 cups onion, chopped (1 medium)
– 1 cup celery, chopped (about 3 stalks)
– 2 cups green beans, chopped into 1-inch pieces
– 2 cups zucchini, chopped (about 2 small)
– 4 cloves garlic, minced
– 3 cans (14.5 oz each) low-sodium chicken broth or vegetable broth
– 2 cans (14.5 oz each) diced tomatoes (one regular, one petite diced)
– 1 teaspoon dried basil, crushed
– 1 teaspoon dried rosemary, crushed
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1 package (9 oz) refrigerated 3-cheese tortellini
– 3 cups packed spinach
– Shredded Romano or Parmesan cheese for serving
Instructions
1-First, prepare your vegetables by washing, chopping, and mincing as needed this mise en place keeps things organized.
2-Heat the olive oil in a large pot and sauté the onions, carrots, and celery to build a flavorful base.
3-Next, add green beans and continue sautéing, then incorporate zucchini and garlic for added depth.
4-Pour in the broth and tomatoes, season with herbs, and let it simmer to meld the flavors.
5-Finally, add tortellini and spinach towards the end to keep everything tender and fresh.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Substitute kale for spinach for a heartier texture, but cook 7 to 10 minutes.
🌶️ Add red pepper flakes for a spicy kick or swirl in heavy cream or coconut milk for creaminess.
🥕 Use any favorite or seasonal vegetables, ensuring proper chopping and cooking for tenderness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sauté and simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 296
- Sugar: 14 g
- Sodium: 490 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 16 mg