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Tortellini Vegetable Soup Recipe

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

Michelle Marlowe
Added: Saturday, October 7, 2006


2 T. olive oil
1 med. onion, chopped
1 small zucchini, diced
1 med carrot, peel and diced
5 1/2 c. chicken stock
1 tsp. dried basil (more if fresh)
1 bay leaf
1/2 c. canned crushed tomatoes (may blend)
1/2 tsp. salt
8-9oz. fresh/frozen tortellini (cheese or meat filled)
2-3 T. chopped fresh parsley
black pepper to taste

Heat the olive oil in a med soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 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 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 of so.




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