• 1 Tbsp. olive oil 
• 1 yellow or white onion, large 
• 2 celery stalks, medium to large
• 3 whole carrots, medium to large 
• 1 lb. string beans
• 3 garlic cloves 
• 1 Tbsp. dried oregano leaves 
• 1 tsp. red chili peppers flakes 
• 8 cups low-sodium vegetable broth 
• 10 oz. cheese-filled tortellini 
• 14.50 oz. diced tomatoes, canned, low sodium/no salt added
• 4 oz. spinach leaves 
• 1/4 tsp. salt 
• 1 tsp. ground black pepper

1. In a large pot, heat olive oil over medium high heat. Add onion, celery, carrots, string beans, garlic, oregano, and red pepper flakes. Cook until vegetables begin to soften (5-7 minutes) and stir occasionally. Season with salt and pepper.
2. Add the vegetable broth in and bring heat to a gentle boil and allow vegetables to cook for 5 minutes. (Optional: Add 1-2 cups of cooked, shredded chicken breasts for extra protein.)
3. Add the tortellini to the gently boiling soup and cook for 5-7 minutes, or according to package instructions.
4. Stir in the diced tomatoes and spinach leaves. Cook for another 3-5 minutes.