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Midweek Lenten Soup Recipe #5

Tortellini Vegetable Soup


2 Tbl olive oil
1 medium onion, chopped
1-2 zucchini, diced
2-3 carrots, peeled and diced
5 ½ cups chicken stock
1 tsp dried basil (more if fresh)
1 bay leaf
½ cup canned crushed tomatoes
½ tsp salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 Tbl chopped fresh parsley
Black pepper to taste


Heat the olive oil in a medium soup pot. Add onion, zucchini, and carrot. Sauté over moderate heat for 8-10 minutes, stirring often, until the onion is soft and translucent.

Add chicken stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring soup to a low boil. Add the tortellini and bring the soup back to a low boil. Cook for 2 minutes, then reduce heat to low and let simmer for 5-6 minutes more. Stir in parsley and pepper during the last minute.