Vegetable Tortellini Soup
Prep: 15 minutes Cook: 40 minutes Total: 55 minutes
2 Cups chopped onion
1 tablespoon olive oil
2 cloves garlic, minced
6 (14.5 oz) cans beef broth
2 cans diced tomatoes, undrained
1 cup salsa
1 teaspoon dried basil leaves
2 zucchini/squash, diced
2 (9 oz) package cheese-filled tortellini
Grated Parmesan cheese
Cook onion and garlic until tender in a large stockpot. Add broth, tomatoes, salsa and basil; bring to boil.
Reduce heat and cook 10 minutes.
Stir in zucchini and tortellini.
Cook for approximately 9 more minutes, until tortellini is tender.
Ladle soup into bowls and sprinkle with Parmesan cheese to taste.