Monday, October 6, 2008

Vegetable Tortellini Soup

Makes 6-8 Servings

4 cans chicken broth
2 cups uncooked cheese-filled tortellini pasta
1 can kidney beans, rinsed and drained
2 cups frozen peas
2 tomatoes, cubed
1 tablespoon oregano
1 tablespoon basil
2 tablespoons garlic powder
1 tablespoon onion powder
Dash cayenne


Pour chicken broth into large pot. Bring to boil and add tortellini, peas and tomatoes. Boil for 12-14 minutes, until tortellini is cooked through. Stir in remaining ingredients, except parmesan. Season to taste, adding more seasonings if needed. Ladle into bowls and sprinkle generously with parmesan. Serve hot!

This is a soup I just threw together the other night with ingredients I had on hand. My kids all had fevers and sore throats and all wanted soup, but of course this was the one time I was out of chicken noodle soup! This could easily be made into a one-dish meal if you wanted to add some cubed chicken, smoked sausage, cubed beef or even some meatballs if you like. You could also used canned diced, crushed or stewed tomatoes instead of the fresh. I know this can easily be tweaked with different pastas, veggies or seasonings. It's a very versatile base recipe. But it sure came in handy for my sick kiddos!

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