I love soup, especially in the winter and with a large piece of good bread. I still eat soup during spring, especially on rainy days. I like this soup because it is good in the winter but also nice in the spring as I don’t think of it as a “heavy” winter soup. This soup is simple to make and tastes great. I recently made it for two friends who just had babies. I took it over with a yummy loaf of bread and caramel brownies. This recipe makes a large amount so I was able to make one batch for two families. This soup would probably not freeze well since it has the tortellini in it. You could keep all the ingredients on hand though (you could freeze tortellini) and throw this together quickly on a weeknight.
1 tablespoon olive oil
1 zucchini (about 6-8 inches), chopped
1 onion, chopped
2 garlic cloves, minced
64 ounces vegetable stock
2 teaspoons dried basil
2 teaspoons dried oregano
4 cups water
24 ounces cheese tortellini, uncooked
Salt to taste
1. In a large stock pot heat oil and add zucchini, onion, and garlic. Cook until just tender, about 8-10 minutes.
2. Add basil, oregano, and salt, stir to coat vegetables.
3. Add vegetable stock and water, cover and bring to a boil.
4. Add tortellini and follow instructions on the package on how long to cook.
Source: Lindsay Lou Original