This is the perfect time of year for a new soup recipe! We start by sautéing celery, onion, and carrots (mirepoix), 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 fresh baby spinach leaves with Italian seasoning. Finished with a touch of half and half and fold in cheese-stuffed tortellini. 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