Vegetable soup with tortellini
8 -10 serve
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Chicken broth |
| 1 | large | Onion; diced |
| 2 | larges | Carrots; peeled and diced |
| 2 | Celery stalks; diced | |
| 2 | Leeks, white only; diced | |
| 2 | Zucchini; diced | |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Dried basil |
| 1 | pack | Frozen tortellini(12oz) |
| 3 | Roma tomatoes; chopped | |
| Salt and pepper | ||
| ¼ | cup | Grated Parmesan cheese |
Directions
Heat the broth in a large saucepan and add the onion, carrots, celery, leeks, zucchini, oregano, and basil. Simmer gently covered for 10 minutes. Add the tortellini and cook until al dente. The last 5 minutes of cooking, add the chopped tomatoes. Season to taste with salt and peppers. Allow to cool before refrigerating. Supply parmesan cheese to sprinkle over soup when served.
Nutritional info per serving: 142 cal; 3g fat(21%) Source: Miami Herald, 1/18/96 format by Lisa Crawford