2 tbsp olive oil
1 white onion, diced
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
4 cups chicken stock
1/4 cup tomato paste
2 14oz cans fire roasted diced tomatoes
1 15 oz can dark red kidney beans
1 zucchini, diced
1 yellow squash, diced
1 tsp italian seasoning
2 handfuls baby spinach
1 10 oz package cheese or meat tortellini
Salt and pepper to taste
Heat oil in a large pot on medium high heat. Add onion and saute until softened, then add the carrots and celery. Cook until softened and barely starting to brown.
Add the stock, tomato paste, diced tomatoes, beans, zucchini, squash, and Italian seasoning. Stir the mixture thoroughly until well combined. Bring to a simmer then reduce heat to medium low and cover. Cook for at least 10 minutes to develop more flavor and heat through.
Stir in the spinach and tortellini and cook according to package directions. After tortellini is finished cooking, check seasonings and adjust if needed. Serve.