Cheese Tortellini Soup

Now that we are living in the land of ice and snow, I am keenly aware of the need for good soup recipes.  There is nothing like a big bowl of soup to warm a cold winter night.  I was talking recipes with one of my Michigan friends the other day and she mentioned this Cheese Tortellini Soup that is a staple at their house in the winter.  Well, when in Michigan, do and the Michiganders.  I asked her for the recipe and oh, wow.  This stuff is amazing!  It's loaded with vegetables and the cheese tortellini is a little bite of heaven on a spoon.  As a side note, I substituted yellow squash for the zucchini and it was great!  The family all gave it two spoons up as they licked their bowls clean.  I can totally do this winter thing now.

Ingredients:

1 TBSP olive oil 

2 medium carrots 

1 medium onion, 

chopped 1 stalk celery, sliced 

2 garlic cloves, minced 

1 tsp dried basil 

1/4 tsp black pepper 

3 cups chicken stock or vegetable stock 

28 ounces crushed tomatoes 

250 grams cheese tortellini 

1 cup zucchini

Directions:

1. in a pot heat oil, add carrots, onion, celery, garlic, basil and pepper. Cook on medium heat until vegetables start to soften.

2. Add vegetable stock and tomatoes, cook on high heat until you reach a boil.

3. Add tortellini and zucchini and reduce to medium heat until tortellini are tender but firm, about 10 minutes.

*Source:  Siri Powell