Recipe o’ the Week – Anna’s Hearty Tortellini Vegetable Soup

January 28, 2009

This recipe is adapted from a delicious soup my very good friend Anna has made for me on a couple of occasions.  I only helped chop, so its a loose adaptation, but I made it today and it was DELISH! Healthy and awesome fare for a cold winter’s dinner! Serve with crusty bread. In case you don’t know, dropping tomatoes into boiling water and then cold water quickly is an easy way to get the skins off.

Anna’s Hearty Tortellini Vegetable Soup

  • 1 Tbsp. Olive Oil
  • 1 medium Onion, diced
  • 2 Carrots, quartered and sliced
  • 2 stalks Celery, chopped
  • 1/2 tsp freshly cracked Black Pepper
  • 1/2 tsp. dried Oregano
  • 1 cup chopped Green Cabbage
  • 1/2 Green Pepper, chopped
  • 1 small Zucchini, quartered and sliced
  • 2 medium Tomatoes, peeled and chopped
  • 4-1/2 cups Vegetable Broth
  • 1-1/2 cups cheese tortellini (fresh preferred – if frozen, add 5-7 minutes earlier)
  1. Heat olive oil in large pot over medium-low heat. Saute onions, carrots and celery until they begin to soften. (4 minutes) Add pepper and oregano and heat 1 more minute.
  2. Add green pepper, zucchini and cabbage, and continue to saute, stirring occasionally until zucchini and cabbage begin to soften. (5 minutes.) Add tomatoes and stir.
  3. Add broth, bring to boil. Cover partially and simmer 10-15 minutes. Add more seasonings if desired.
  4. Add tortellini to boiling soup, continue simmering partially covered until tortellini is soft. (7-10 minutes.)
  5. Serve with crusty bread and enjoy!

Thanks for always making me delicious soup and letting me absorb your recipe Anna!

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