Tortellini Vegetable Soup

Keep a package of dried Tortellini in your pantry or pick up some fresh in the refrigerator section of your grocery store and you can quickly prepare this delicious soup.

Ingredients:

2 tablespoons olive oil

1 tablespoon Italian Seasoning

1 onion, diced

½ cup chopped carrots

½ cup chopped celery

1 zucchini, sliced and quartered

2 garlic cloves minced

8 cups chicken stock (or 2 -32oz cartons chicken broth)

1 cup dry white wine

1 tsp Italian seasoning

Salt & pepper

1 package fresh cheese tortellini (9 oz) or 8 oz package dried

Freshly grated Parmesan cheese

Directions:

Chopped the vegetables and garlic. Heat olive oil with the Italian seasoning in a large pot or Dutch oven. When hot, add the chopped carrots and celery and sauté over medium high heat until tender. Add the garlic and zucchini, season with salt & pepper, and sauté a couple of minutes more.

Add the broth and wine to the pot and bring to a boil. Stir in the tortellini and boil until tender, stirring occasionally. Fresh refrigerated tortellini cooks faster and should be done in approximately 7 minutes, and dried tortellini takes about 10 minutes. Follow cooking time directions on the package.

While soup cooks, you can toast some garlic bread and toss together a salad for a complete meal. Pour the soup into bowls and sprinkle some freshly grated Parmesan cheese on top. Enjoy!
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