We had this for lunch today and it was wonderful, especially on such a perfect fall day! I did deviate from the original recipe and added 1/2 cup heavy cream, which made it a little creamier.
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
3 medium carrots, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)
Black pepper, to taste
DIRECTIONS
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.
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