Tortellini Vegetable Soup

[Guest guest]

It is just raining cats and dogs here today; perfect day for making

soup. I just

finished making a batch of broccoli-cheese soup, but I have already

posted

that recipe before. (in the files section, I believe) Anyway, as I

was looking

through my recipe card file box, I found this recipe and typed it up.

It is very

easy to make and delicious.

 

Tortellini Vegetable Soup

 

1 large onion, chopped

2 celery ribs, chopped

2 Tbs olive oil

4 cups vegetable broth

1 cup frozen corn

1 cup sliced carrots

1 cup sliced green beans

1 cup diced potatoes

1 tsp dried basil

1 tsp dried thyme

1/2 tsp minced chives

2 cans (14.5oz. each) diced tomatoes, undrained

2 cups frozen or fresh cheese tortellini

 

In a Dutch oven or soup kettle, saute the onion and celery in oil.

Add the

broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring

to a boil.

Reduce heat ; cover and simmer for 15 to 20 minutes or until carrots

and

potatoes are tender.

 

Add the tomatoes and tortellini. Simmer, uncovered, for 4 to 5

minutes or

until tortellini is heated through. Yield: 10 servings (2 1/2 quarts)

 

~ P_T ~

 

Never doubt that a small group of thoughtful, committed people can

change

the world. Indeed, it is the only thing that ever has.

~ Margaret Mead, American anthropologist (1901 - 1978)