Creamy Tortellini Minestrone Soup

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Creamy Tortellini Minestrone

2 Tbsp olive oil
1 1/2 cups diced yellow onion
1 cup diced carrots
1 cup diced celery
1 cup 1-inch cut fresh green beans
1 1/2 Tbsp minced garlic (4 cloves)
3 (14 oz) cans low-sodium chicken broth or vegetable broth, or more to thin as desired
2 (14.5 oz) cans diced tomatoes
2 Tbsp tomato paste
1 1/4 cups halved and sliced zucchini (1 small)
2 tsp dried basil*
1 tsp dried oregano
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 (9 oz) pkg. refrigerated three cheese tortellini
1 (14.5 oz) can dark red kidney beans, drained and rinsed
2 cups chopped fresh spinach
1 1/4 cups half and half**
Finely shredded parmesan cheese, for serving

Heat oil in a large pot over medium-high heat. Add onions, carrots and celery, saute 5 minutes.
Add in green beans and garlic and saute 2 minutes longer. Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme.
Season with salt and pepper to taste and bring mixture to a boil, then cover and simmer 12 -15 minutes, or until veggies are almost tender.
Add in tortellini and cook about 7 minutes or until cooked through, then add in kidney beans, spinach and half and half cook until warmed through and spinach is wilted, about 2 minutes longer.
Stir in more broth (up to 1 cup) if you’d like a more brothy soup. Serve warm with parmesan cheese.
Recipe source: Cooking Classy