Tortellini Vegetable Soup
Recipe as adapted from Spoonful
- 2 tablespoon olive oil
- 1 medium onion, chopped
- Several handfuls of carrots, diced
- 6 or so cups of chicken stock
- dried basil
- 1 can of crushed Italian style tomatoes
- 8-9 ounces of fresh tortellini filled with whatever is your favorite (cheese, meat, spinach)
- cracked black pepper
Heat the olive oil in a medium soup pot. Add the onion and carrots. Saute over moderate heat, stirring often, until the onion and carrots are soft.
Add the stock, basil, tomatoes, corn, and salt to pot. Increase the heat and bring to a low boil. Add the tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat and let simmer for 5-6 minutes longer. Add pepper and other spices you’d like to add.
After ladled into bowls, top with shredded cheese.