Tortellini Vegetable Soup
Try this brothy tortellini dish along with other savory soup dishes.
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In less than 30 minutes you can have authentic tasting Italian meatball soup. Click the photo for the recipe.
Frozen tortellini and canned chicken broth speed the preparation of this super simple soup. Click the photo to view the recipe.
Easy and delicious soup and stew recipes the whole family will love. Click to see the recipes.
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
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.
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.