Vegetable Soup with Tortellini

Recipe By : submitted by first Lisa Crawford, shared by Terri
Serving Size : 8 Preparation Time :0:00
Categories : Miamiherald

Amount Measure Ingredient — Preparation Method
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8 cups Chicken broth
1 large Onion — diced
2 large Carrots — peeled and diced
2 Celery stalks — diced
2 Leeks, white only — diced
2 Zucchini — diced
1/2 teaspoon Oregano
1/2 teaspoon Dried basil
1/4 teaspoon Garlic powder *
1 package Frozen tortellini (12oz)
3 Roma tomatoes — chopped
Salt and pepper
1/4 cup Grated Parmesan cheese

Heat the broth in a large saucepan and add the onion, carrots, celery, leeks,
zucchini,
oregano, and basil.
Simmer gently covered for 10 minutes.
Add the tortellini and cook until al dente. The last 5 minutes of cooking,
add the chopped
tomatoes.
Season to taste with salt and peppers. Allow to cool before refrigerating.
Supply
parmesan cheese to sprinkle over soup when served.
**Note I did make one change I added garlic powder

Source: Miami Herald, 1/18/96 format by Lisa Crawford

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