Italian Chicken Tortellini Soup | epicuricloud (Tina Verrelli)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt (+ more to taste)
• 1/4 teaspoon pepper
• 1 (14.5-ounce can) petite diced tomatoes (fire roasted are nice!) (with juices)
• 8 cups low-sodium chicken broth
• 2 cups shredded cooked chicken
• 1 cup navy or cannellini beans OPTIONAL (drained and rinsed)
• 2 cups dried or frozen tortellini (I use dried Barilla in blue bag)
• 1 cup baby spinach (stems removed, chopped if large leaves)
• grated Parmesan cheese for topping