Ingredients
– 2 tablespoons olive oil
– 1 1/2 cups diced yellow onion
– 1 cup diced carrots
– 1 cup diced celery
– 1 cup of 1-inch cut fresh green beans
– 1 1/2 tablespoons minced garlic (about 4 cloves)
– 3 cans (14 ounces each) of low-sodium chicken or vegetable broth
– 2 cans (14.5 ounces each) of diced tomatoes
– 2 tablespoons tomato paste
– 1 1/4 cups halved and sliced zucchini
– 2 teaspoons dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1 package (9 ounces) of refrigerated three-cheese tortellini
– 1 can (14.5 ounces) of drained and rinsed dark red kidney beans
– 2 cups chopped fresh spinach
– 1 1/4 cups half and half
– Finely shredded parmesan cheese for topping
Instructions
1-First, prepare all vegetables by dicing the carrots, celery, yellow onion, and green beans. Mince the garlic and set everything aside for quick access.
2-In a large pot, heat the 2 tablespoons of olive oil over medium heat. Add the onions, carrots, celery, green beans, and garlic, then sauté for about 5 minutes until they soften and release their flavors.
3-Next, pour in the 3 cans of low-sodium broth, 2 cans of diced tomatoes, and 2 tablespoons of tomato paste. Stir in the zucchini, dried basil, oregano, thyme, and salt and pepper to taste.
4-Bring the mixture to a simmer and cook for 12 to 15 minutes, letting the flavors meld together nicely.
5-Stir in the 9 ounces of refrigerated three-cheese tortellini and cook for about 7 minutes until they are tender.
6-Finally, add the drained kidney beans, chopped spinach, and half and half. Cook for 2 more minutes until the spinach wilts and everything is heated through. If the soup is too thick, thin it with extra broth as needed, then serve warm topped with parmesan cheese.
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 half and half with a mixture of cream and milk for a richer texture.
🥒 Feel free to add other vegetables like asparagus, yellow squash, mushrooms, or peas for variety.
🧀 Use freshly shredded Parmesan for best flavor and garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian option
Nutrition
- Serving Size: 1.5 cups
- Calories: 397
- Fat: 16 grams
- Fiber: 9 grams
- Protein: 15 grams