Tortellini Vegetable Soup

This recipe is so easy and yummy. It is one of those soups that is also filling. Hot soup and some homemade bread - now that's comfort.

Tortellini Vegetable Soup

RECIPE INGREDIENTS:

2 tablespoons olive oil

1 medium onion, chopped

1 small zucchini, diced

1 medium carrot, peeled and diced

5 1/2 cups chicken stock

1 teaspoon dried basil (more if fresh)

1 bay leaf

1/2 cup canned crushed tomatoes

1/2 teaspoon salt

8 to 9 ounces fresh or frozen tortellini

(cheese or meat filled)

2 to 3 tablespoons chopped fresh parsley

Black pepper, to taste

1. 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.



2. 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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