Tortellini & Vegetable Soup

• 2 tbsp. olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 tbsp. minced garlic
• 3 small zucchini, chopped
• 2 small yellow squash, chopped
• 1 red bell pepper, chopped
• 6 cups vegetable broth
• 1 –15oz. can petite diced tomatoes with olive oil and garlic
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 – 9oz. package cheese tortellini
• 3 cups sliced fresh spinach (about 3 oz.)
• Asiago cheese, shredded

Place the olive oil in a soup pot over medium heat. Add the onions, carrots and celery and cook 5 minutes, until softened. Add the zucchini, squash and bell pepper and cook 5 minutes more. Add the seasonings and garlic and stir constantly for 60 seconds before adding the tomatoes and broth. Let the soup simmer for 20 minutes.

Increase the heat to medium high; add the tortellini and cook for 8 minutes, until the tortellini is cooked through. Stir in spinach and simmer, uncovered, until spinach is wilted, about 2 minutes longer. Ladle into bowls and sprinkle with shredded Asiago cheese.