Recipe: Tortellini Vegetable Soup

INGREDIANTS:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1-2 zucchinis, diced
• 1-2 carrots, peeled and diced
• 5 1/2 cups chicken stock (or 1 carton 32 oz. chicken broth and 1 cup water)
• 1 teaspoon dried basil (more if fresh)
• 1 teaspoon bay leaves (or 1 bay leaf)
• 1 can crushed tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)(or omit if you don’t have or want)
• 2 to 3 tablespoons chopped fresh parsley
• Black pepper, to taste

Optional:  Add in any other vegetables or more of something if you want!

DIRECTIONS:

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.

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.