Vegetable Tortellini Soup

By Dianewaldron

If you use refrigerated tortellini instead, check cooking directions on package toa djust and add later to cook for recommended time.

Ingredients

• 3 cups water
• 1 tablespoon instant beef or chicken bouillon granules (double=4 cubes)
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen cheese tortellini
• 1-8oz can tomatoes (or tomato sauce)
• 1 small zucchini, halved length-wise and thinly sliced
• 1 tablespoon snipped fresh parsely (optional)

Preparation

Step 1

Combine first 4 ingrediently in medium (double=large) sauce pan. Bring to boil. Stir in carrots and tortellini.
Return to boil; reduc eheat. Simmir, uncovered for 5 minutes. Add tomatoes (or sauce) and zucchini. Return to boil; reduce heat. Simmer, uncovered, 3-5 minutes more or until vegetables and tortellini are tender. Stir in parsley.