Today was exhausting.  I had no idea dentistry required so much stamina!!!  After being at school in class, running around getting papers signed, calling patients, and seeing two patients from 7am-5pm with only a quick 6 minute lunch bread to suck down a Shakeology shake, I was finally home!  Yesterday, in addition to the broccomoli, I made a hearty vegetable tortellini soup and today it totally hit the spot!

This soup is super easy and absolutely delicious for a cold weather dinner after a long day of work!


VEGETABLE TORTELLINI SOUP (adapted from Spoonful)

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small zucchini, diced
  • 1 cup shredded carrots
  • 5 1/2 cups vegetable broth
  • 1 teaspoon dried basil (more if fresh)
  • 1 bay leaf
  • 1 cup canned crushed tomatoes
  • 1/2 teaspoon salt
  • 8 to 9 ounces fresh cheese filled tortellini
  • 2 to 3 tablespoons chopped (fresh) parsley
  • Black pepper, to taste

Directions:

In a large pot, heat olive oil over medium heat.  Add the onion, zucchini, and carrot and saute for 8 to 10 minutes, stirring often.

Add the vegetable stock, basil, bay leaf, tomatoes, and salt. Increase the heat and bring the mixture to a low boil. Add the tortellini and continue to cook soup for about 10-12 minutes more. Gently stir in the parsley and pepper during the last few minutes.

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