Vegetable Tortellini Soup

2 Tablespoons Oliver Oil

1 Medium Onion, Chopped

1 Medium Zucchini, Chopped

1 Medium Yellow Squash, Chopped

1 Medium Carrot, Peeled and chopped

6 Cups chicken stock (can use vegetable also)

2 Teaspoons basil (fresh or dried)

1 Bay Leaf

1 Can Diced Tomatoes

1 Package of Tortellini (fresh or frozen)

2 - 3 Tablespoons Parsley (fresh)

1 Tablespoon Garlic, Minced

Salt and Pepper to taste


Heat the oil in a large sauce pan on medium heat. Add all the veggies and sauté for 8-10 minutes or until the onion is soft. Stir often. Add the remaining ingredients and increase the heat to a boil. Add the tortellini. Set soup to a low boil cook for about 2-3 minutes. Reduce heat and let simmer for about 10 minutes. Stir in the salt, pepper and parsley. Remove bay leaf before serving.


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