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Tortellini Vegetable Soup Recipe

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This recipe for Tortellini Vegetable Soup, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorie Barton
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 c. chicken stock
1 tsp. dried basil
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 tsp salt
8-9 oz. fresh or frozen tortellini(cheese or meat filled)
2-3 tbsp. chopped fresh parsley
black pepper to taste

Directions:
Directions:
Heat the olive oil in a meium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate 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 a low boil. cook it for 2 minutes, then reduce the heat and let it simmer for 5-6 minutes longer. Gently stir in the parsley and pepper during the last minute or so.

Number Of Servings:
Number Of Servings:
About 5

 

 

 

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