Step 1

Add one tablespoon of olive oil to a stock pot over medium-high heat. When the pan is hot add the carrots, celery, onion, and zucchini, stir and cook for 4-5 minutes.

Step 2

Add the chicken and chopped garlic to the pot and continue cooking until the chicken has been seared (2-3 minutes).

Step 3

Add the chicken stock to the pot and bring it to a boil. Turn down the heat to low and simmer for 10 minutes.

Step 4

Add the cannellini beans and continue to simmer for about 20 minutes.

Step 5

Add the spinach, tortellini, and black pepper to the soup pot and continue to simmer for 10 minutes until the tortellini has fully cooked.

Step 6

season with sea salt if needed.

Step 7

Serve the soup with a sprinkle of grated romano cheese and crusty bread.