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Tortellini Vegetable Soup Recipe

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This recipe for Tortellini Vegetable Soup, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Seebeck
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 medium onion, chopped
2 small zucchini, diced
1/2 c. carrots, diced
51/2 c. chicken stock
1 tbsp. dried basil
1 bay leaf
1/2 c. canned crushed tomatoes
1/2 tsp. salt
9 oz. fresh or frozen cheese tortellini
2 tbsp. dried parsley
black pepper, to taste

Directions:
Directions:
1. Heat the olive oil in a medium soup pot. Add the onion, zucchini and carrots. Saute over moderate heat for 10 minutes, stirring often, until onion is soft and translucent.
2. Add the stock, basil, bay leaf, tomatoes and salt to pot. Bring to a low boil.
3. Add tortellini and bring back to boil. Cook for 2 minutes, then reduce heat and let simmer for 6 minutes. Gently stir in parsley and pepper during last minute.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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