This blog is being resurrected.
At the recommendation of a housemate, our house has divided the days of the week so we each cook dinner for the house once a week (my nights are Thursdays). This past week I cooked salmon with garlic fried rice, but my favorite thing to cook has been tortellini vegetable soup, thanks to FamilyFun. It’s easy and delicious – check it out!
- 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
- 1 bay leaf
- 1/2 cup canned crushed tomatoes
- 1/2 teaspoon salt
- 8 to 9 ounces fresh or frozen tortellini
- 2 to 3 tablespoons chopped fresh parsley
- Black pepper, to taste
Saute the onion, zucchini and carrots in the olive oil. Combine the stock, basil, bay leaf, tomatoes and salt into the same pot, and bring to a low boil. Then add the tortellini, cook for 2 minutes, reduce the heat and let simmer for 5 to 6 minutes. Stir in the parsley and pepper. Makes 5 servings.