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Tortellini Soup

Servings

4

Prep Time

Cook Time

Total Time

1 hour
This recipe is from Beth Kline — Hey Guys, I made tortellini soup tonight and it was pretty good. And, except for the chicken broth, it was vegetarian (Gin)! 11/26/2007

INGREDIENTS

1 T. Olive Oil
1 small yellow onion, chopped
1 carrot, peeled, quartered and chopped
1 celery chopped
2 garlic cloves, minced
6 cups of chicken broth (or veggie stock)
1 15oz. can of petite dices tomatoes
1/2 tsp dried oregano
1 tsp fresh chopped basil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1 small zucchini, slightly peeled, quartered and sliced
1/2 cup chopped frozen spinach
1 20oz. package Buitoni mixed cheese tortellini (in the refrigerated section)
Grated parmesan cheese for garnish

Instructions

Heat oil in 5-quart Dutch :) oven over medium heat. Add onion, celery and carrot and saute for 5 minutes. Add garlic and saute for 3 more minutes. Add broth, tomatoes, oregano, basil, salt and pepper over high heat. Reduce heat and simmer, uncovered for 30 minutes. Add red pepper flakes after 15 minutes. Bring soup back to a boil over high heat. Add zucchini, frozen spinach, and tortellini. Gently boil for about 7 minutes or until pasta is tender. Sprinkle each serving with parmesan cheese.

It took less than an hour to cook and it serves about 4!
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