Tuscan Tortellini Vegetable Soup

INGREDIENTS

2 tbsp

olive oil

1 1/2 cups

chopped carrots ((about 4))

1 1/2 cups

chopped yellow onion ((1 medium))

1 cup

chopped celery ((about 3 stalks))

2 cups

chopped green beans (, about 1-inch pieces)

2 cups

chopped zucchini ((about 2 small))

4 cloves

garlic (, minced)

3 14.5 ounce cans

low-sodium chicken broth or vegetable broth

2 14.5 ounce cans

diced tomatoes (I used one regular and one petite diced)

1 tsp

each dried basil and rosemary (, crushed)

1/2 tsp

dried thyme

Salt and freshly ground black pepper (, to taste)

1 9 ounce package

refrigerated 3-cheese tortellini

3 cups

packed spinach

Shredded Romano or Parmesan cheese (, for serving)