Adapted this in 1992 from a recipe cooked entirely in the microwave* (why?!). It’s way better this way.
olive oil
1 onion, chopped
2 carrots, sliced
4 cloves garlic sliced thin or pressed
small package button mushrooms, or larger ones quartered
1 small zucchini, chopped
2 cups vegetable or chicken broth
2 cans (14.5oz) stewed or chopped tomatoes
4 cups fresh baby spinach
1/4 c fresh parsley, chopped
2 T fresh dill, chopped
1 lb cheese tortellini
Heat olive oil in soup pot, then add onion and saute on medium/low until it starts to soften. Add garlic and carrots and cook for 5 or 10 minutes more. Then add zucchini and mushrooms and cook for a further 5 minutes.
Add the broth and tomatoes (including liquid from cans) raise heat until the soup just starts to boil then turn down and simmer for 15 or 20 minutes.
Add the spinach, dill and half the parsley and simmer until the spinach is just wilted. Now add the tortellini and cook until done based on the instructions for the type of tortellini you have.
Serve immediately with the remaining parsley and shaved Parmesan or Romano for garnish.
* Just in case you want to try the microwave version, here are the instructions:
Fahy Family Recipes 