Tortellini Minestrone Soup

Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, for 5 minutes.

Add garlic, carrots, celery, and zucchini into the pot and turn heat up to medium/high heat. Stir occasionally so the veggies don’t stick and they cook evenly, about 8–10 minutes or until veggies start to become tender but not overly soft.

Stir in oregano, garlic powder, basil, red pepper flakes, and salt. Turn the heat down to low and let everything cook together for 2–3 minutes.

Puree half of the diced tomatoes. Add both the pureed and remaining diced tomatoes, and the water. Stir until combined.

Add rinsed kidney beans and turn the heat back up to medium. Cook an additional 5 minutes.

Add tortellini and cook for an additional 5–6 minutes or until tortellini is al dente. Serve with shredded Parmesan cheese and torn fresh basil if desired. Enjoy!