1 T. canola oil 1 med. onion, chopped 2 carrots, peeled & diced 2 stalks celery, diced 1 clove garlic, minced 2 (32-oz.) boxes chicken broth 2 (14-oz.) cans diced tomatoes
1 (16-oz.) bag chopped greens of choice* 1/4 c. chopped fresh parsley 1 T. rosemary, minced /2 tsp. red pepper flakes 1 lb. cheese tortellini
Heat oil in Dutch oven. Sauté onion, celery and carrots until very tender. Add garlic, chicken broth and tomatoes. Add greens, parsley, rosemary and red pepper flakes. Bring to a simmer and cook for about 20 minutes. Add tortellini and simmer for 10 more minutes. Add water if needed to thin soup. *Greens may include spinach, collards, etc.