Wednesday, October 19, 2011

Tortellini Vegetable Soup

I found this recipe on Pinterest and have made it twice in the past week!  I am so loving it.  I was craving something warm and full of vegetables as the weather has started to turn a little cool.  This was exactly what I had in mind.  Tonight, I made it with these Parmesan Knots, which were SO EASY and totally delicious!

Tortellini Vegetable Soup

2 T. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 c. chicken stock
1 t. dried basil
1 bay leaf
1/2 c. canned crushed tomatoes
1/2 t. salt
8-9 oz. fresh or frozen tortellini (cheese or meat filled)
2-3 T. chopped fresh parsley
Black Pepper to taste
*I also added a few cloves of garlic (because seriously what is tortellini soup without garlic?!) and some celery that was hanging out in our fridge.


Heat the olive oil in a medium soup pot or large saucepan.  Add the onion, zucchini, and carrot (and garlic/celery, if desired).  Saute over medium heat for 8-10 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 alow 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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