Tortellini Vegetable Soup

This turned out more of a thick soup the first time I made it, but it was so good and super easy! Just the way I like it and the girls ate it too!

Tortellini Vegetable Soup

2 TBS. olive oil
1 med. onion, chopped
1 small zucchini, diced
1 med. carrot, peeled and diced
5 1/2 c. chicken stock
1 tsp. dried basil (more if fresh)
1-3 bay leaves
1/2 c. canned crushed tomatoes
1/2 tsp. salt
8-9 oz. fresh or frozen tortellini (cheese or meat filled)
2-3 TBS. chopped fresh parsley
Black pepper to taste

Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over medium heat for 8-10 minutes, stirring often, until the onion is soft and translucent.

Add the stock, basil, bay leaves, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5-6 minutes longer. Gently stir in the parsley and pepper during the last minute or so.

Makes about 5 servings