Thursday, November 17, 2011

Tortellini Vegetable Soup

2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
Black pepper, to taste

Heat the olive oil in a medium soup pot or large saucepan. Add onion,
zucchini, and carrot. Saute over moderate heat for 5 minutes,
stirring often, until the onion is soft and translucent.Add the stock,
basil,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 to 6 minutes longer.  Makes about 5 servings

1 comment:

hoLLy said...

made this for dinner the other night and it was a hit! and easy to make!