"Sometimes I wonder about my life. I lead a small life - well, valuable, but small - and sometimes I wonder, do I do it because I like it, or because I haven't been brave?" - Kathleen Kelly (You've Got Mail)

Wednesday, October 27, 2010

Vegetable and Tortellini Soup

2 tbsp. olive oil
1 small onion, diced
1 1/2 c. diced carrots
4 cloves garlic, minced
2 small zucchini, diced
32 oz. vegetable broth
2 c. water
14.5 oz. can petite diced tomatoes
8 oz. can tomato sauce
1 tsp. italian seasoning
Salt and pepper to taste
9 oz. fresh cheese tortellini
1/2 c. grated parmesan cheese
1 c. fresh spinach leaves

In a large pot, heat the olive oil over medium/high heat, add the onion and carrots and saute for 10 minutes, stirring occasionally. Add the garlic and zucchini and saute another 10 minutes, stirring occasionally. Next, add the vegetable broth, water, diced tomatoes, tomato sauce, itailian seasoning, salt and pepper. Stir well to combine. Turn heat all the way up and bring to a boil. Cover and continue to boil for 45 minutes or until all vegetables are soft (carrots will take the longest). After all the vegetables are cooked, add the tortellini to the boiling pot and cook uncovered for 8-10 minutes. Remove from heat and stir in the parmesan and spinach just until the leaves are wilted. Serve hot garnished with more parmesan if desired. Serves 6.

Notes: I've made a similar soup in the past with Italian sausage but now that we're not eating meat I changed this recipe up a little by using some additional veggies in place of the meat. I like it MUCH better this way! Did you know they make whole wheat fresh tortellini now?? I was so excited when I found it in my store :)

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