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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. It's a hit in my house, says the Des Moines, Iowa cook. If you don't like zucchini, use another vegetable, she suggests. Ingredients:
1/2 cup chopped onion |
2 teaspoons olive oil |
1 teaspoon minced garlic |
2-1/4 cups water |
2 cups frozen mixed vegetables |
1 can (14-1/2 ounces) vegetable broth |
3/4 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 package (9 ounces) refrigerated cheese tortellini |
2 cups diced zucchini |
2 tablespoons prepared pesto |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, mixed vegetables, broth, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes.
2. Add the tortellini, zucchini and pesto. Simmer, uncovered, 7-9 minutes longer or until pasta and vegetables are tender. Yield: 4 servings.
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