Tortellini Vegetable Soup

Ingredients:
2 TBS Olive oil
1 medium onion chopped
1 small zucchini, diced
1 medium carrot, peeled and decied
5 1/2 cups chicken stock
1 tsp dried basil
1 dried bay leaf
1/2 cup canned crushed tomatoes
1/2 tsp salt
8-9 oz fresh or frozen tortellini
2-3 TBS chopped fresh parsley
Black pepper, to taste
Can add shredded chicken or turkey

Directions:
Heat olive oil in a medium soup pot. Add the onion, zucchini, and carrot. Saute over moderate heat for 8-10min, stirring often, until the onion is soft and translucent. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the ixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5-6min longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 serving.

Submitted by: Andrea Andersen