After the hiatus…

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!

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
  • 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

Directions:

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.