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)
- 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
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.