Cozy Veggie-Loaded Tortellini Soup Recipe for Busy Days - Beard and Bonnet

Ingredients

• 1.5 cups chopped onion (approx. 1 medium onion)
• 3 large carrots, peeled and diced
• 2 ribs celery, diced (or 1 fennel bulb, chopped)
• 3 cloves garlic, minced
• 1 bunch lacinato (dino) kale, center rib removed and leaves chopped (or 5 ounces baby spinach)
• 9 ounces (255 grams) package cheese tortellini
• 14 ounces (397 grams) canned white beans (cannellini, great northern, or navy), drained and rinsed (approx. 2 cups)
• 1.5 cups jarred marinara or other tomato-based pasta sauce
• 6-8 cups low-sodium vegetable broth
• 2 tablespoons olive oil
• 1.5 teaspoons kosher salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon dried oregano
• 0.25 cup grated parmesan cheese, plus more for serving (optional)