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