Vegetable Tortellini Soup

Soup season is here! Well, almost. I love soup. I love eating it, and I love making it. You cannot mess up soup, well you can, but it is super hard to do. Yesterday I was trying to figure out a way to use the cheese tortellini I bought, so I thought of soup. This recipe is a must have for your kitchen. Especially if you are a working mother who is always looking for a quick and healthy meal for your family. My husband's only complaint was the soup had no meat. He is a meat and potatoes kind of guy. I think the soup was great just the way it was. Although, I could have easily added chicken and it would have been wonderful too. Maybe next time. Have a great weekend. Before I go, what is your favorite soup recipe?

Vegetable Tortellini Soup
makes about 6 servings

1 medium zucchini, diced
10 baby carrots, halved
3 cloves fresh garlic, grated
1 medium white onion, chopped
1 8 oz package of frozen or fresh cheese tortellini
1 large can crushed tomatoes
1 can tomato juice
1 carton of chicken broth
salt and pepper to taste
dried parsley

Put 1 1/2 tablespoons of olive oil in a medium soup pot or dutch oven on medium heat. Add in the zucchini, carrots, fresh garlic, and white onions. Saute the vegetables, stirring frequently until the onions are translucent. Add in the crushed tomatoes, tomato juice, chicken broth and 1 tsp of dried parsley. Bring to a low boil. Then add in the tortellini and salt and pepper. Bring to a low boil again. Turn the heat down and let the soup simmer for about 10 minutes then serve.