Sun Dried Tomato Tortellini Soup
Jeanne Anderson
ingredients
- 1 1/2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup (1/4-inch-thick) slices carrot
- 2/3 cup chopped celery
- 2 garlic cloves, minced
- 5 cups fat-free, less-sodium chicken broth
- 2 cups water
- 1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
- 1/2 teaspoon dried basil
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 3 cups fresh cheese tortellini (about 12 ounces)
- 1 cup chopped bok choy (you can substitute spinach)
directions
- 1
Directions:
- 2
Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.
Source: Jeanne Anderson
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