Recipe found at For the Love of Cooking. I didn’t change much of anything on this recipe. Simple, filling, colorful and just plain good (even the kids commended this one!) this was very fast to whip up and have on the table in just about an hour.
- 1/2 cup sweet yellow onion, chopped
- 2 carrots, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 4-5 cloves of garlic, minced
- 6 cups of vegetable or chicken broth (I used reduced sodium chicken broth)
- 1 15 oz can of diced tomatoes (I used the no salt added variety)
- a handful of basil leaves, roughly chopped (1-2 teaspoons dried)
- 1 teaspoon of oregano
- salt and pepper, to taste
- 2 small zucchini, chopped into bite-size pieces
- 1 small yellow squash, chopped into bite-size pieces
- 13 oz frozen cheese tortellini
- 3 cups sliced fresh spinach (about 3 ounces)
- Asiago cheese, shredded
- 2 Tablespoons olive oil
Place the olive oil in a large pot oven over medium heat. Add the onions, carrots and celery then cook 4-5 minutes or until softened. Add the seasonings and garlic then stir constantly for 60 seconds before adding the tomatoes and broth. Cover and let the soup simmer for 30 minutes.
Increase the heat to medium-high, then add the tortellini, zucchini, and squash. Cook for 10 minutes or until the tortellini is cooked through. Stir in spinach and simmer, uncovered until spinach is wilted and all vegetables are tender, about 1 minute longer. Ladle into bowls and sprinkle with Asiago cheese.
Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.