a recipe - tortellini vegetable soup.

I love soup, my family, not so much. I like to eat, but not cook. These are not a good mixture. I have been going through a cookbook I kinda forgot about and have found numerous recipes that look tasty, easy to put together (it is a kids cookbook afterall, I should be able to cook out of it) and have simple ingredients. I made this the other night and it was a success. The husband enjoyed it, I loved it, the girlies, well, they endured it. The only highlight for both of them was the cheese tortellini floating in their bowls. ☺

ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes   - I like tomatoes and added a cup instead. ☺
1/2 teaspoon salt
8-9 ounces fresh or frozen tortellini (cheese or meat)
2-3 tablespoons 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 moderate heat, stirring often, until the onion is soft and translucent, about 8 to 10 minutes.

Add the stock, basil, bay leaf, 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 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so.

Makes about 5 servings.