1 (8 oz pkg) spinach tortellini
1 cup each, diced onion and celery
2 carrots, peeled and sliced
3 tbsp. olive oil
1 (14.5 oz can) diced tomatoes with garlic
1 (32 oz container) chicken broth
1/2 lb. green beans, trimmed, halved, and blanched
3 tbsp. chopped celery leaves
1/2 grated Parmesan cheese

Cook tortellini as directed and set aside.

In a saucepot over medium heat, cook next 3 ingredients in oil for 5 minutes. Add tomatoes and broth.

Increase heat to high. Bring to boil, reduce heat to medium. Cover, let simmer 20 minutes. Add tortellini and last 3 ingredients. Cook 2 minutes more.

Serve with garlic bread, and a sprinkling of grated Parmesan cheese, perfect!

Submitted by: Sherry Monfils