Spinach Tortellini Soup

This is an AMAZING recipe - we love this soup and it's amazingly easy to throw together.

Ingredients:
- 4 medium carrots - chopped
- 1 medium chopped onion
- 1 T. olive oil
- 2 cloves chopped garlic
- 1 t. Italian Seasoning
- 1 - 32 ounce carton chicken broth
- 2 packages uncooked cheese tortellini (9 oz packages)
- 2 cans of navy beans (drained and rinsed)
- 1/4 t. black pepper
- 4-5 cups fresh, clean baby spinach
- shredded or grated Parmesan Cheese for serving

Directions:  
Cook carrots, onion, Italian seasoning and garlic in olive oil in a stockpot until soft for 3-4 minutes. 
Add chicken broth and bring to a boil.  Let mixture boil for about 10-15 minutes or until carrots are soft.  Stir in beans, tortellini and pepper.  Gently boil for 7-9 more minutes until tortellini is done.  Right before serving stir in spinach and remove from heat; let it stand for 3 minutes.  Serve in bowls and garnish with Parmesan.  This is DELICIOUS!  Enjoy!

 

**On a side note here:  I personally only use whole carrots for our house - I do not like the 'baby' carrots - the taste between the two is vastly different.  I think the 'skin' you have to peel off a regular, whole carrot preserves the flavor...that's just my two cents.