Vegetable Tortellini Soup

By Dianewaldron

Easy. Easy. Easy. Great comfort food on a cold or rainy day.

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.

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.