2cupschopped fresh spinach or 1 package frozen and thawed spinach
grated Parmesan cheesefor serving
Add olive oil, onions, garlic, and carrots to a Dutch oven set over medium heat. Cook until just tender, about 3 minutes. Stir in tomatoes, vegetable broth and Italian Seasoning Mix.
Stir in the zucchini (if using), tortellini and cook until the tortellini is cooked through, about 5 to 7 minutes. Remove from the heat and add the spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.