Categories: Soups
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups of chicken or vegetable stock
- 1/4 cup tomato paste
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can dark red kidney beans
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon Italian seasoning
- 2 handfuls fresh baby spinach
- 1 (10 ounce) package of refrigerated cheese tortellini
- salt and pepper, to taste
Directions
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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 sautéing for 5 more minutes, stirring occasionally.
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Add the stock, tomato paste, tomatoes, kidney beans, zucchini, yellow squash, 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 to let all of those good flavors meld together.
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Stir in the spinach and cheese tortellini, and cook according to package instructions until al dente (usually about 5-6 minutes).
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Taste, and season the soup with salt and pepper.
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Serve immediately.