Fast tortellini soup
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 1 | medium | Onion, chopped |
| 2 | cups | Zucchini, chopped |
| 2 | cups | Carrots, chopped |
| 1 | teaspoon | Garlic, minced |
| ⅓ | cup | Chopped fresh basil or |
| 1 | tablespoon | Dried basil |
| 2 | mediums | Tomato, chopped |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Saltless parsley seasoning blend |
| 2 | cans | (14 1/2 oz.) chicken broth |
| 9 | ounces | Fresh cheese tortellini |
| 2 | cups | Frozen corn kernels |
| 4 | tablespoons | Grated parmesan or romano (up to 5) |
Directions
In a 5-quart soup kettle or dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often, until onion is limp, about 5 minutes. Add basic, tomatoes, pepper, parsley seasoning blend and broth. Heat to boiling, about 10 minutes. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender, 5-6 minutes. Serve in bowls topped with a sprinkling of cheese. Makes 4-5 servings.
Recipe by: 365 Easy One-Dish Meals Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@...> on Mar 15, 1997