Title: Vegetable Soup with Tortellini
Categories: Miamiherald
Yield: 8 Servings

8	c	Chicken broth
1	lg	Onion; diced
2	lg	Carrots; peeled and diced
2		Celery stalks; diced
2		Leeks; white only, diced
2		Zucchini; diced
1/2	ts	Oregano
1/2	ts	Dried basil
1/4	ts	Garlic powder *
1	pk	Frozen tortellini(12oz)
3		Roma tomatoes; chopped
		Salt and pepper
1/4	c	Grated parmesan cheese

Heat the broth in a large saucepan and add the onion, carrots, celery, leeks, zucchini, oregano, and basil. Simmer gently covered for 10 minutes. Add the tortellini and cook until al dente. The last 5 minutes of cooking, add the chopped tomatoes. Season to taste with salt and peppers. Allow to cool before refrigerating. Supply parmesan cheese to sprinkle over soup when served. **Note I did make one change I added garlic powder

Source: Miami Herald, 1/18/96 format by Lisa Crawford

Posted to MM-Recipes Digest V4 #10

Recipe by: submitted by first Lisa Crawford, shared by Terri

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