Tomato Vegetable Soup with Tortellini
By á-2421
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Ingredients
- 1 Tbsp vegetable oil
- 2 carrots, sliced
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 1 Tbsp fresh basil or 1 tsp dried
- ¼ tsp each salt and pepper
- 3 cups chicken stock
- 1 can tomatoes, chopped
- 8 oz. Frozen cheese tortellini
- 1 cup rinsed, drained chickpeas
- 1 zucchini, chopped
Details
Preparation
Step 1
In large saucepan, heat oil over medium heat; cook carrots, onion, celery, garlic, basil, salt & pepper until onion is softened, about 5 minutes. Add stock and tomatoes; bring to boil. Reduce heat; simmer for 10 minutes. Add tortellini, chickpeas and zucchini; simmer until tortellini is tender but firm, about 10 minutes. (4-6 servings)
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