Tortellini Vegetable Soup

 INGREDIENTS

1 tablespoon olive oil

1 medium onion (about 6 ounces), diced

2 stalks celery, diced

1 medium carrot, diced

1 medium zucchini (about 8 ounces), cut into 1/2-inch pieces

2 cloves garlic, minced

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon freshly ground black pepper

One (14-ounce) can no-salt-added petite diced tomatoes, with juices

4 cups low-sodium chicken or vegetable broth

2 cups of water

One (9-ounce) package fresh store-bought cheese tortellini

3 cups (2 ounces) lightly packed baby spinach, coarsely chopped

1/3 cup (1 ounce) grated Parmesan cheese

DIRECTIONS

In a large pot over medium heat, heat the oil until shimmering. Add the onion, celery, and carrot and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the zucchini, garlic, basil, oregano, salt, and pepper and cook for 1 minute more.

Add the tomatoes, the broth, and 2 cups water and bring to a boil, then reduce the heat to medium-low, cover, and simmer until the vegetables are tender, 10 to 15 minutes.

Add the tortellini, return the broth to a boil, then cook, uncovered, 1 minute less than the directions on the package indicate; the tortellini should rise and float. Stir in the spinach and cook until just wilted, 1 minute more. Taste and season to taste with more salt if desired.

Ladle into 4 bowls, sprinkle with Parmesan cheese, and serve hot.

Recipe from dietitian and food columnist Ellie Krieger