Vegetable Soup with Cheese Tortellini
4 Celery stalks
1 Red pepper
1 Yellow pepper
1 Medium white or yellow onion 2 Zucchini (summer squash)
3-14.5 oz cans Fire Roasted Diced Tomatoes
1- 48 oz carton Low Sodium Chicken Broth
6+ Garlic Cloves 16 oz Frozen Cheese or meat Tortellini from freezer section Dried or fresh Seasonings: Add 1 teaspoon of each of the following Basil leaves Oregano leaves Parsley flakes Rosemary (crushed) Red Pepper flake (for heat) For extra heat consider adding 1-10 oz can of Ro*tel Diced Tomatoes and green chilies (any variety)
Place a large pot on the stove, add chicken broth and canned tomatoes. Turn heat to medium. Wash all vegetables with warm water. Cut, chop and add carrots, celery, peppers and zucchini to the broth. Separate skin from garlic and onion, mince then add to the broth. Add seasoning, add water covering vegetables by 2-3 inches (Later the tortellini will absorb this excess water). Let mixture come to a boil and reduce heat to simmer.
The best tasting soups simmer for long periods of time. Let simmer 2-4 hours at low heat without a lid. Add frozen tortellini 45 minutes before serving. Refrigerate after simmering by placing entire pot in the refrigerator, or separate the soup into two cup servings in small containers, chill or freeze, perfect for work lunches. Makes around 16 servings. Note: All soups can be modified any way you like. Use any vegetables you like, spice it up, use what is on sale, and add small amounts of lean meat if you want. This is your soup!
Give my soup a try and let me know what you think.
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