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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tortellini Vegetable Soup Recipe

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This recipe for Tortellini Vegetable Soup is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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