Spinach Tortellini Soup

This is a littled different. The spinach is in the tortellini.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup onion, chopped
• 1⁄2 cup celery, chopped
• 1⁄4 cup basil, fresh, chopped
• 1⁄2 teaspoon garlic, finely chopped
• 3 (14 1/2ounce) cans chicken broth
• 15  ounces navy beans, rinsed and drained
• 9  ounces  fresh tortellini (cheese and spinach -filled)
• 1⁄4 teaspoon pepper
•  parmesan cheese, for garnish

Directions

1. In Dutch oven. heat oil: stir in onion, celery, basil, and garlic.
2. Cook over medium high heat , stirring constantly, until onion is soft, about 2 to 3 minutes.
3. Reduce heat to medium.
4. Stir in broth and beans.
5. Cook, stirring constantly, until soup just comes to a boil about 9 to 12 minutes.
6. Stir in tortellini and pepper.
7. Continue cooking, stirring occasionally until tortellini is tender, another 5 to 8 minutes.
8. Garnish with Parmesan cheese.