1: Heat oil in a large pot over medium-high heat.
2: Add onions, carrots, and celery, and sauté for 5 minutes.
3: Add in green beans and garlic, and sauté for 2 minutes longer.
4: Add in chicken broth, tomatoes, tomato paste, zucchini, basil, oregano, and thyme.
5: Season with salt and pepper to taste and bring the mixture to a boil.
6: Cover and simmer for 10 minutes, or until veggies are almost tender.
7: Add in tortellini and cook for about 7 minutes or until cooked through.
8: Add in kidney beans, spinach, and half and half, and cook until warmed through and spinach is wilted, about 2 minutes.
9: Stir in more broth (up to 1 cup) if you'd like a more brothy soup.
10: Serve warm with parmesan cheese.
