Vegetable soup with tortellini

 
                       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
 --------  ------------  --------------------------------
    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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