Thursday, February 18, 2010

Italian Tortellini Soup

This is what I made for dinner tonight. We have a vegetarian house guest, so I wanted to come up with a new veggie option. It was also a good practice run for the next time our favorite Brit veggies, Mark and Suzy, visit again!


  • 4 carrots, sliced
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme leaves, crushed
  • 6 cups Vegetable Broth
  • 2 medium zucchini, sliced
  • 4 plum tomatoes, chopped
  • 1 mini can of V8 juice
  • 1 1/2 cups frozen cheese-filled tortellini
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • Grated Parmesan cheese


  1. Place the carrots, onion, celery, garlic, thyme and 3 cups of the broth in a 6-quart sauce pot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
  2. Add the remaining broth, V-8 juice, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese.


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