TORTELLINI VEGETABLE SOUP

Soup recipe #4. This is Thomas's favorite soup!

TORTELLINI VEGETABLE SOUP

2 T. olive oil
1 medium onion, chopped
1 medium zucchini, diced
1 medium carrot, diced
5 1/2 c. chicken stock
1 t. dried basil (more if fresh)
1 bay leaf
1/2 c. canned crushed tomatoes
1/2 t. salt
8 oz. fresh or frozen tortellini (cheese or meat filled)
2-3 T. chopped fresh parsley
pepper to taste


Heat the oil in a soup pot; add onion, zucchini, and carrot. Saute over medium heat, 8-10 minutes, until onion is translucent. Add the stock, basil, bay leaf, tomatoes, and salt. Increase heat and bring to a boil. Add tortellini and bring soup back to a low boil. Cook 2 minutes, then reduce heat and let simmer for 5-6 minutes longer. Gently stir in parsley and pepper during last few minutes of cooking. Serves 4-5.


I like this recipe because it doubles (or triples!) easily and can be prepared quickly - doesn't need a long simmer time to be delicious. It is a fairly "light" soup, so we enjoy this even during the summer months.