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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Monday, November 19, 2012

Chicken Tortellini Vegetable Soup

Recently at a Scrumptious Sunday link party, Marsha from the Better Baker shared her recipe for Tortellini Vegetable Soup.  Turned out to be good timing, as I was trying to decide what to make for dinner...and I found some chicken tortellini in the freezer.  And since I didn't feel like having a "saucy" meal with the pasta, I decided to give Marsha's recipe a try!  Here is the recipe:

2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 zucchini, diced
2 carrots, peeled and diced
5-6 cups chicken stock
1 teaspoon dried basil (if using fresh basil, use more than 1 teaspoon)
1 bay leaf
1 can crushed tomatoes
1/2 teaspoon salt
8-9 ounces tortellini (fresh or frozen) - I used chicken filled.  You can also use cheese or other fillings.
2 - 3 tablespoons fresh parsley, chopped
Pepper, to taste

In a medium soup pot or large saucepan, heat the olive oil.  Add the onion, garlic and carrots.  Saute over medium heat for 5-8 minutes.  Add in the zucchini, continue to saute for another 3-5 minutes.  Stir frequently.  When the onion is soft and translucent, add the chicken stock, basil, bay leaf, tomatoes and salt.  Bring to a low boil.  Once boiling, add tortellini and again bring the soup back to a low boil.  Boil for approximately 2 minutes, then reduce the heat and let the soup simmer for an additional 5-6 minutes.  Add pepper and parsley for the last minute or so before serving.  Stir gently at this point.  Serve immediately.

We loved this new take on tortellini.  Rather than having a pasta dish with a sauce, it was nice to have it as a soup!  So good! Hearty, filling, and perfect for fall.  Thank you Marsha for sharing your recipe!!


  1. I cooked chicken soup today too. These days, you need something to warm up

    1. I agree! It's a blustery day here...ugh...winter is coming!

  2. Oh how sweet of you to share this yummy recipe! And a link to my blog too. I'm so happy to know you enjoyed it.

    1. Thank YOU for sharing so that I could discover it! Have a fantastic day!


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