Tortellini Soup
Serves 4-6
1 tbs olive oil
1 white onion, chopped
1/2-1 tsp minced garlic
6 cups vegetable broth
a splash of red wine (maybe 1/8-1/4 cup)
1 can of diced tomatoes (I used diced tomatoes with onions)
1 tsp Italian seasoning
small can tomato sauce
About 3 cups of frozen Italian vegetables (zucchini, carrot, green bean)
9 oz fresh tortellini (I used garlic and cheese stuffed)
1 green pepper, seeded and cubed
salt to taste
grated Parmesan cheese
Directions:
Cook onion and garlic in olive oil until tender. Add broth, wine, tomatoes, seasoning, and tomato sauce. Bring to a boil; reduce heat and simmer uncovered 15 minutes.
Add frozen vegetables, and bump heat up to medium-low. Cook about another 15 mins.
Add tortellini and green pepper. Simmer uncovered for about another 25 minutes. Salt to taste.
Serve in individual bowls and sprinkle with grated Parmesan cheese.
This was very tasty. I've been eating it for days now. The red wine and tomato sauce both really helped add a lot of body and depth to the broth. The soup was even better the second day. This is a definite keeper!
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