Found this soup recipe in an All You magazine.
It turned out perfect for spring weather...not too heavy, but nice and filling...and very easy!!
Tortellini and White Bean Soup
1 Tbsp olive oil
2 ribs celery, sliced
1 15 oz can diced tomatoes, drained
1/2 tsp dried oregano
2 cloves garlic, minced
6 cups chicken broth
16 oz fresh cheese or meat tortellini
1 15 oz can white beans, drained and rinsed
Warm oil in a large pot over medium-high heat. Add celery, tomatoes and oregano and cook, stirring occasionally, until celery begins to soften. Add garlic and saute until fragrant.
Stir in broth and bring soup to a boil. Carefully add tortellini and beans and cook, stirring occasionally, until soup is heated through and tortellini are tender.
Season with salt if desired. Serve immediately.
A couple of notes:
I didn't add the salt because I thought the chicken broth salted it enough.
At the end, after I added the tortellini, I also added torn pieces of baby spinach. Once they had wilted, I served the soup....with butter and garlic french bread.