Yield: 5 Servings
| Measure | 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) |
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