Tortellini Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) olive oil |
1 medium onion, chopped |
1 small zucchini, diced |
1 medium carrot, peeled and diced |
5 1/2 cup(s) chicken stock |
1 teaspoon(s) dried basil |
1 bay leaf |
1/2 cup(s) canned crushed tomatoes |
1/2 teaspoon(s) salt |
8-9 ounce(s) fresh or frozen tortellini (cheese or meat filled) |
2 tablespoon(s) chopped fresh parsley |
black pepper to taste |
Directions:
1. Instructions
2. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.
3. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.
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