Fast tortellini soup

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

Similar recipes