Tortellini Vegetable Soup
Amy Miller
Makes a wonderful meal on a cold night when served with Parmesan diamond biscuits.
ingredients
- 2 Tbsp olive oil
- 1 med. onion, chopped
- 1 sm. zucchini, diced
- 1 med. carrot, peeled & diced
- 5 1/2 cups chicken stock
- 1 tsp dried basil
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 tsp salt
- 8-9 oz. fresh or frozen tortellini (meat or cheese filled)
- 2-3 Tbsp chopped fresh parsley
- black pepper, to taste
directions
- 1
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, & carrot. Saute over moderate heat for 8-10 min., stirring often, until the onion is soft & translucent.
- 2
Add the stock, basil, bay leaf, tomatoes, & salt to the pot. Increase the heat and bring the mixture back to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes longer, then reduce the heat and let it simmer 5-6 minutes longer. Gently stir in the parsley and pepper during the last minute or so.
Source: Amy Miller
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