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.

VERDICT:
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!!