Last night we tried this recipe for a tortellini soup. It was very good, chock full of vegetables. I think next time I would add salt (I forgot to add any, and it needed a little more oomph), and I might add more liquid to make it soupier and not quite so chunky. The saltiness issue could possibly be resolved by substituting vegetable broth for the water…I might try that next time. Anyway, it was easy, fairly quick, and very yummy.
Pesto Minestrone with Tortellini
- 2 teaspoons olive oil
- 1 cup diced onion
- 2 1/4 cups water
- 2 cups diced zucchini
- 2 cups frozen mixed vegetables (I used a broccoli/cauliflower/carrot mix)
- 3/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can vegetable broth
- 2 tablespoons commercial pesto
- 1 (9-ounce) package fresh cheese tortellini, uncooked
Heat olive oil in a large Dutch oven over medium-high heat. Add onion, and saute 4 minutes or until tender. Add water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until zucchini is tender.
Stir in pesto and tortellini; cover and simmer 6 minutes or until thoroughly heated and pasta is tender.
Makes 6 servings.
Source: Cooking Light magazine.