Tortellini Summer Soup
2 cloves Garlic, crushed
1/2 cup chopped onions/shallots
1 tablespoon Butter
2 (13 1/2oz) cans Chicken or beef broth
1 (8oz) package Fresh or frozen cheese tortellini, thawed (I used more because we like more)
1 (10oz) package Fresh or frozen mixed veggies...ie...brocolli, carrots, and cauliflower
1 (16oz) can Stewed tomatoes, undrained, coarsely chopped
1 (10oz) can of sweet corn
1 cup of chopped celery
1 cup of squash or zucchini - or both - just whatever you have on hand will be great
2 bay leaves
1 tbl sp fresh cut parsley
Grated Parmesan cheese
In a large saucepan over medium-high heat, cook and stir garlic and onions in butter for 2 to 3 minutes. Add broth and tortellini; heat to a boil. Reduce heat; simmer 10 minutes. Add veggies and tomatoes; simmer an additional 5 minutes. Serve topped with cheese.
What makes this soup so great for summer is the chance to use up whatever produce you may have that has been lingering in the vegetable bin a little too long and that the base of the soup is light and not at all greasy or weighted. This is really a very basic recipe that can be changed as needed and the tortellini gives it an extra kick.
Give it a try and ENJOY!