Fast Tortellini Soup Recipe

Ingredients:
Prep:
15 minutes. Cook: 20 minutes.
Serves: 4 to 5. 1 tbsp.
vegetable oil
1 med.
onion, chopped
2 c.
chopped zucchini (1 lg.)
2 c.
chopped carrots
1 tsp.
minced garlic
1/3 c.
fresh basil, or 1 tbsp. dried
2 med.
tomatoes, chopped
1/4
tsp. pepper
1 tsp.
saltless parsley seasoning
blend
2 (14
1/2 oz.) cans chicken broth
1 (9
oz.) pkg. fresh cheese tortellini
2 c.
frozen corn kernels
Grated
Parmesan or Romano (optional)

Directions:
1. In a 5 quart kettle or Dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often, until onion is limp, about 5 minutes. 2. Add basil, tomatoes, pepper, parsley seasoning blend, and broth. Heat to boiling, about 10 minutes. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender, 5 to 6 minutes. Serve in bowls topped with a sprinkling of cheese, if desired.

Tagged as: basil, bowls, cans, carrots, cheese tortellini, chicken broth, dutch oven, frozen corn kernels, garlic, heat oil, med onion, med tomatoes, medium heat, parmesan, parsley, pepper, seasoning blend, sprinkling, tsp, vegetable oil