Vegetable Tortellini Soup
By Dianewaldron
Easy. Easy. Easy. Great comfort food on a cold or rainy day.
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Ingredients
- 6 Cups Water
- 2 Tbs Instant Beef or Chicken Bouillon Granules (4 cubes)
- 1 tsp Dried Basil, crushed
- 1/2 tsp Dried Oregano, crushed
- 1 Cup Carrots, thinly sliced
- 1 Cup Frozen Cheese Tortellini**
- 2 Cans Tomato Sauce, 8 oz. each
- 2 Small Zucchini, halved lengthwise & thinly sliced
- 2 Tbs Fresh Parsley, snipped (opt.)
- **Add more or less tortellini as desired.
Details
Servings 5
Preparation
Step 1
Combine first four ingredients in large sauce pan or pot. Bring to a boil. Stir in carrots and tortellini. Return to boil and reduce heat. Simmer, uncovered, for 5 minutes. Add tomato sauce and zucchini. Return to boil and reduce heat. Simmer, uncovered, 3-5 minutes more or until vegetables and tortellini are tender. Stir in parsley (opt.).
**If you use refrigerated, not frozen, tortellini, check the cooking directions on the package to adjust and add later to cook for recommended time.
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