I recently tried this yummy tortellini soup that surprised everyone with how good it was. I made lots extra, but even with the extra we ended up with barely enough to pack my husband a serving for lunch the next day! It was very quick and easy to prepare and could easily be made into a freezer recipe (instructions included).
Tortellini Zucchini Soup
- 2 Tbsp Olive Oil
- 1 medium onion, chopped
- 2 zucchini, diced
- 6 cups chicken stock
- 1 tsp. dried basil
- 1 medium bay leaf
- 1 – 28 oz. can crushed tomatoes
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 19 oz. bag frozen tortellini (cheese or meat)
- 1 Tbsp. dried parsley
In a lare soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender. Add the chicken stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer. Add tortellini and bringback to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.
To freeze: Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender. Remove from heat and add all ingredients except chicken stock and stir gently. Freeze and label with the following instructions:
"Bring 6 cups of chicken stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."