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Quick Tortellini Soup

Quick Tortellini Soup is one of my favorite recipes because it is easy, fast and includes lots of fresh veggies. I actually first made this recipe while in the nutrition program at the University of Oklahoma in our food preparation lab. I can't believe I am still making it ten years later, but I guess that means it's good right? I have altered the recipe to feed a larger crowd, but this is a soup that you could modify in many ways depending on what you have on hand.

Quick Tortellini Soup

Ingredients:

-2 T. vegetable oil

-1 onion, chopped

-2 zucchini, chopped

-1½ C. carrots, chopped

-2 cloves garlic, minced

-32 oz. low-sodium chicken broth (or vegetable broth)

-2 ears corn, cut off the cob (or 1 C. frozen corn)

-½ pint cherry or grape tomatoes, halved

-1 t. pepper

-½ t. salt

-9 oz. package fresh tortellini (whole wheat if you can find it)

-parmesan cheese, freshly shaved or grated

-1 handful fresh basil, torn

Directions:

1. In a soup pot or dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often until onion is limp, about 5 minutes.

2. Add tomatoes, salt, pepper and broth. Heat to boiling.

3. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender (about 5-6 minutes).

4. Serve with a sprinkling of parmesan cheese and fresh basil.

Fresh, easy, fast and delicious!

Alysa is a registered dietitian, certified personal trainer, crafter, mom and wife. Find more inspiration on Alysa's blog Inspired RD. You can also find her on Facebook and Twitter.

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