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Tortellini Vegetable Soup

Ingredients

  • Black pepper, to taste
  • 2 to 3 tablespoons chopped fresh parsley
  • (cheese or meat filled)
  • 8 to 9 ounces fresh or frozen tortellini
  • ½ teaspoon salt
  • ½ cup canned crushed tomatoes
  • 1 bay leaf
  • + 6 more ingredients
    • 1 teaspoon dried basil (more if fresh)
    • 5 ½ cups chicken stock
    • 1 medium carrot, peeled and diced
    • 1 small zucchini, diced
    • 1 medium onion, chopped
    • 2 tablespoons olive oil

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. 2. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring ...

View full recipe at SpringPad

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