Tortellini Vegetable Soup

This soup is fairly quick and easy. It is flavorful and colorful. It smells so delightful as it's cooking. Add some garlic bread or a crusty baguette for an easy and delicious meal. 

Makes about 5 servings.

Ingredients: 

2 Tablespoons olive oil 

1 medium onion, chopped 

1 small zucchini, diced 

1 medium carrot, peeled and diced 

1 Clove garlic, chopped 

1 quart (4 cups) chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 bay leaf 

1 can (14 ounces) crushed tomatoes 

8 to 9 ounces fresh or frozen tortellini (cheese or meat filled) 

2 to 3 Tablespoons chopped fresh parsley 

1/2 teaspoon Black pepper 

Instructions: 

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the garlic and saute 1 more minute.

2. Add the chicken stock, basil, oregano, bay leaf, and tomatoes 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 it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute. Remove the bay leaf before serving. 

3. Garnish with a dollop of sour cream, a sprinkle of grated cheese, and/or some fresh parsley.