Tortellini Soup

Name: Tortellini Soup
Ingredients: 2 tablespoons olive oil (or enough to coat the bottom of a large saucepan); 2 small zucchini, diced; 1-2 medium carrots, peeled and diced; 1-2 celery stalks, diced; 1 potato, peeled and diced; 4 scallions (green onions); 2 quarts low sodium chicken stock; 1 large can of crushed tomatoes (preferably one that is already seasoned with basil and oregano; if not, then you will need to add these spices separately to taste); ½ teaspoon salt; Approx 10-12oz fresh or frozen tortellini (cheese or meat filled); Black pepper, to taste

www.liversupport.com

A brothy tomato based soup with fresh vegetables and tortellini making it hearty enough for a main course.

View full recipe on www.liversupport.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.liversupport.com.

Share this recipe:

Cooking tools:

Saucepan
Pot
Cutting board
Chef's knife
Peeler
Measuring spoon
Measuring cup
Wooden spoon
Stove
Ladle
Colander
Can opener
Mixing bowl

Ingredients

2 tablespoons olive oil (or enough to coat the bottom of a large saucepan)
2 small zucchini, diced
1-2 medium carrots, peeled and diced
1-2 celery stalks, diced
1 potato, peeled and diced
4 scallions (green onions)
2 quarts low sodium chicken stock
1 large can of crushed tomatoes (preferably one that is already seasoned with basil and oregano; if not, then you will need to add these spices separately to taste)
½ teaspoon salt
Approx 10-12oz fresh or frozen tortellini (cheese or meat filled)
Black pepper, to taste