Ingredients

2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) of reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
2 cups lightly packed Swiss chard leaves or baby spinach leaves
1-pint grape tomatoes halved
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese
Salt and pepper to taste

Directions

In a 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery, and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on the edges. Stir in garlic; cook for 30 seconds. Add salt and pepper to taste.

Stir in broth. Heat to boiling; reduce heat. Stir in tortellini. Simmer for 5 minutes, stirring occasionally, until tortellini are tender.

Stir in spinach, tomatoes, and parsley. Simmer for 10 minutes

Top each serving with grated cheese.

Posted by Jovina Coughlin in cardoons, celery, Healthy Italian Cooking, onion, Pasta, Soup, Swiss Chard, tomatoes, tortellini, tortellini, Vegetables