Italian Tortellini Soup

I promised to post my yummy, yummy, not very healthy very unhealthy dessert from last week.  I figured I would balance it with warm, comforting Italian Veggie Soup!  I’m into veggies right now…and soup…and chocolate…just not all together!

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Plus, when it feels like it’s 30 below outside, you’re SUPPOSED to eat soup for dinner!

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Let’s do healthy first!  I’ll post the dessert recipe tonight!

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I got this recipe from a fancy little cookbook I got in college…you know, the kind they sell at the grocery store check out counter.  There are several recipes in here I still love to use.   Plus, I love what it says at the top of the cookbook, “A photo of every recipe!”  That’s a MUST for me!

Italian Garden Tortellini Soup

You will need the following…PLUS KETCHUP and GARLIC!  (I forgot to put them in the picture)

Chop Bell Pepper, Eggplant, and Zucchini

Add bell pepper, eggplant, and zucchini to olive oil.  Saute about 5 minutes.

Add chopped tomatoes, broth, garlic, oregano, basil, and ketchup.

I didn’t have 2 cans of beef broth, so I used one can of beef broth and some frozen chicken stock I had made.  Use whatever broth you have on hand.

Bring to a boil.  Reduce heat.  Cover and simmer 5 minutes.

Add Tortellini.  Cook an additional 10 minutes (or according to package directions).  Add salt if needed.  Serve with Parmesan cheese.

This is the MUCH MORE PROFESSIONAL LOOKING picture from the cookbook…same basic soup! :)

Italian Garden Tortellini Soup

Ingredients:

• 1 Tbsp EVOO
• 1 Medium Green Bell Pepper, chopped
• 1 Medium Eggplant, chopped (don’t peel)
• 2 Medium Zucchini, chopped
  
• 2 Medium Tomatoes (I used 4 Romas), chopped
  
• 2-3 Cans Ready to Serve Beef Broth (or chicken broth if that’s all you have)
• 2 Cloves Garlic (minced)
• 1 tsp Basil
• 1 tsp Oregano
• 4 tsp Ketchup
• Salt and Pepper to taste
  
• 1 package refrigerated Tortellini…OR…1/2 cup dried cheese-filled Tortellini

Heat EVOO in Dutch oven or large pot and add bell pepper, eggplant, and zucchini.  Cover and cook over med-high heat 4-5 minutes.  Stirring occasionally.  Chop tomatoes.  Add tomatoes, broth, garlic, basil, oregano, ketchup, salt and pepper to veggies.  Bring to boil.  Reduce heat and cover.  Simmer about 5 minutes.  Add tortellini and cook an additional 10 minutes or according to package directions for tortellini.  Sprinkle with Parmesan Cheese.

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