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

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