Heat the olive oil in a large saucepan. Add the
onion, zucchini, and carrot. Saute over moderate
heat for 8-10 minutes, 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 mixture to a low boil. Add the tortellini
and bring the soup back to a low boil. Cook for
2 minutes, then reduce the heat and let it
simmer for 5-6 minutes longer. Gently stir in
the parsley and pepper during the last minute
or so.
Originally Submitted
8/14/2016
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