1 Tbsp olive oil
2 carrots, chopped
1/2 white onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
2 zucchini, chopped
4 cups chicken or vegetable broth
1 (14.5 ounce) can organic diced tomatoes, with juice
2 (15 ounce) can organic great northern beans, not drained
1 tsp Italian Seasoning
1/2 tsp salt
1/4 tsp pepper
9 ounces fresh or frozen tortellini
1 cup baby spinach, packed
1/2 tsp zest of lemon
- Heat oil in a large pot over medium heat. Add carrots, onion and celery; cook, stirring occasionally, until the onion is soft and just beginning to brown, about 6 to 7 minutes. Stir in garlic and cook, stirring often, until fragrant, about 1 minute.
- Stir in zucchini, broth, tomatoes, beans, italian seasoning, salt and pepper; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, about 15 minutes.
- Add tortellini and simmer until the tortellini are plump, 6 to 10 minutes. Before you are ready to serve add the spinach and lemon zest, cook for 1 minute. Sprinkle with parmesan cheese if desired.
This soup was made with three cheese tortellini but you could use any flavor you desire. This is a simple and quick soup to make and it is super satisfying, healthy and nutritious. Serve with a salad and you have a wonderful soup and salad meal.