Tortellini Florentine Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons vegetable oil |
2 (14 1/2 fluid ounce) cans chicken broth |
1 (9 ounce) package refrigerated cheese-filled egg tortellini |
1/4 teaspoon black pepper |
shredded asiago cheese or parmesan cheese |
1 small zucchini, thinly sliced |
1 small yellow squash, thinly sliced |
1 medium green bell pepper, chopped |
1/2 cup chopped onion |
2 cloves garlic, minced |
1 (14 1/2 fluid ounce) can diced tomatoes |
Directions:
1. In large saucepan, heat vegetable oil until hot over medium high heat.
2. Saute zucchini, squash, bell pepper, onion and garlic until slightly tender.
3. Increase to high heat, add tomatoes, chicken broth, tortellini, and black pepper, bring to a boil, reduce heat, cover tightly and simmer 10 minutes.
4. Ladle soup into bowls and garnish with shredded Asiago or Parmesan cheese, if desired.
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