Ingredients
2tbspolive oil
1white onionmedium, peeled and diced
3garlic clovespeeled and minced
2carrotspeeled and diced
2celery stalksdiced
4cupschickenor vegetable stock
¼cuptomato paste
14.5ozfire-roasted diced tomatoes2 cans
15ozdark red kidney beans1 can
1zucchinidiced
1yellow squashdiced
1tspItalian Seasoning
2handfulsfresh baby spinach
10ozcheese tortellini1 package, refrigerated
salt and pepperto taste
Preparation
Heat oil in a large stockpot over medium-high heat.
Add onion and sauté for 3 minutes, stirring occasionally.
Add garlic, carrots, and celery, and continue sauteing for 5 more minutes, stirring occasionally.
Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, and Italian seasoning, and stir until combined.
Bring the mixture to a simmer.
Reduce heat to medium-low, cover, and simmer for 10 minutes.
Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente for about 5 to 6 minutes.
Season the soup with salt and pepper.
Serve hot, and enjoy!
