Tortellini Minestrone Soup

I am all about soup season and I absolutely love trying new soups. And while I have a minestrone recipe on my blog, I loved the addition of tortellini in this one.
This soup was so hearty and flavorful. It was healthy, too, which I loved. There's nothing better than being able to throw a bunch of vegetables in a pot and being able to call it dinner.
Also don't forget to sprinkle on some parmesan and serve it with a side of my Foolproof No-Knead Artisan Bread from my last post. You won't be disappointed!

Tortellini Minestrone Soup
Adapted from Gimme Some Oven
Yields: 8 servings
2 Tbsp. olive oil
1 medium white onion, peeled and diced
3 tsp. garlic, minced
2 carrots, peeled and diced
4 cups chicken broth
1/4 cup tomato paste
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can great northern beans
2 zucchini, diced
1 tsp. Italian seasoning
2 handfuls fresh spinach
1 (10 oz.) package of refrigerated or frozen cheese tortellini
salt and pepper, to taste

1. Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add garlic and carrots and continue sautéing for 5 more minutes, stirring occasionally.
2. Add the broth, tomato paste, tomatoes, kidney beans, zucchini and Italian seasoning, and stir until combined. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Stir in the spinach and cheese tortellini and cook according to package instructions until al dente (usually about 5-6 minutes).
4. Salt and pepper according to taste. Serve immediately.


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