Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 3 cloves of garlic, peeled and minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups of chicken or vegetable stock
- 1/4 cup tomato paste
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 (15 ounce) can dark red kidney beans
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon Italian seasoning
- 1 (10 ounce) package of refrigerated cheese tortellini
- salt
- pepper
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