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Tortellini Vegetable Soup Recipe

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This recipe for Tortellini Vegetable Soup is from Falcon Park 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 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
Directions:
Directions:
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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