I made a quick and delicious soup on Sunday. I think the recipe hales from a Taste of Home magazine...I think. I clipped this recipe out of a magazine back when we had our Taste of Home Cooking Show, so I'm almost certain that's where it came from.
Anyway, I clipped out the recipe and stuck it on the fridge with a magnet. After months of glimpsing at it whenever I opened the fridge, I decided to make it. It's a good soup in a pinch and I already had most of the ingredients. That's always a plus!
I like it because the recipe is open to interpretation. I went with diced tomatoes with garlic and onion for an extra dash of flavor. I also opted for frozen, heat and eat tortellini to save a little money. You can really make it however you want to.
Here goes:
Tortellini Soup
1 cup water
14 oz. can diced tomatoes
1 cup water and 1 square vegetable bouillon
1 tsp. each basil and oregano
1/8 tsp. pepper
2 cups frozen broccoli, cauliflower and carrots
1 cup cheese tortellini
In a large saucepan, combine the water, tomatoes, vegetable bouillon, basil, oregano and pepper. Bring to a boil. Stir in frozen vegetables and tortellini. Return to boiling; reduce heat and simmer for 5 to 6 minutes, or until tortellini noodles are tender.
It made two heaping bowlfuls.
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