Maybe you think alphabets are the most popular soup pasta with kids. Well, wait until you see them spoon up this brothy tortellini dish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small zucchini, diced
• 1 medium carrot, peeled and diced
• 5 1/2 cups chicken stock
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf

• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen tortellini
• (cheese or meat filled)
• 2 to 3 tablespoons chopped fresh parsley
• Black pepper, to taste

Instructions

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.

2. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

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• Carrots |
• Chicken Broth |
• Entrees |
• Onions |
• Pasta & Rice Recipes |
• Pasta & Rice Side Dishes |
• Pasta, Rice & Grain Soups |
• Tomatoes General |
• Tortellini |
• Zucchini

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• Pasta & Rice Entrees |
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• Assorted Soups |
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• Pork Dinners