This is the perfect time of year for a new soup recipe! We start by sauteing celery, onion, and carrots in fresh pressed olive oil with a little minced garlic. Then, we blend in tomato paste, veggie broth, chickpeas, fire-roasted diced tomatoes, zucchini, kidney beans, trimmed green beans, and baby spinach leaves with Italian seasoning. Finished with a touch of half and half, and cheese stuffed tortellini stirred in. Served with grated Parmesan for garnish. Yum!

Pairs beautifully with this week’s Wedge Salad under our “Sides” menu!

Ready to Heat; Vegetarian.

Available in Quart and Pint Deli Containers