In A Hurry Tortellini Soup Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Dried basil | 1 Teaspoon | |
| Chicken stock | 3 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz) | |
| 2 cups cheese- or meat-filled tortellini | ||
| 2 cups frozen mixed Italian vegetables | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a large saucepan, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened. Add chicken stock and tomatoes; bring to a boil. Add tortellini. Reduce heat to medium; cover and cook, stirring occasionally, for 5 minutes.
2. Add frozen vegetables; cover and cook for another 8 minutes, or until pasta and vegetables are just tender. Season with salt and pepper to taste. Ladle into soup bowls; sprinkle generously with Parmesan cheese.
2. Add frozen vegetables; cover and cook for another 8 minutes, or until pasta and vegetables are just tender. Season with salt and pepper to taste. Ladle into soup bowls; sprinkle generously with Parmesan cheese.
Chef
