Tortellini Vegetable Soup

Average rating of 4/5. (29 Ratings)
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Maybe you think alphabets are the most popular soup pasta with kids. Well, wait until you see them spoon up this brothy tortellini dish.

What you'll need

  • 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 bay leaf
  • 1/2 cup canned crushed tomatoes
  • 1/2 teaspoon salt
  • 8 to 9 ounces fresh or frozen tortellini
  • (cheese or meat filled)
  • 2 to 3 tablespoons chopped fresh parsley
  • Black pepper, to taste

How to make it

  1. Heat the olive oil in a medium 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.

  2. 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 it 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 or so. Makes about 5 servings.

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