2 Tbsp. olive oil
5 1/2 c. chicken stock
1 tsp. dried basil
1 bay leaf
8-9 oz. tortellini
2-3 Tbsp. Chopped parsley
1 med. onion, chopped
1 zucchini, diced
1 medium carrot, peeled and diced
1/2 c. canned crushed tomatoes
1/2 tsp. salt
pepper to taste
Heat olive oil, add onion, zucchini, and carrot. Saute for 8-10 minutes. Add the stock, basil, bay leaf, tomato, and salt. Bring mixture to a boil. Add to tortellini. Bring to a boil and cook for 2 minutes. Reduce heat and simmer for 5 or 6 minutes. Stir in parsley and pepper just before serving. Makes 6-8 servings. This recipe is from Ruth.
5 1/2 c. chicken stock
1 tsp. dried basil
1 bay leaf
8-9 oz. tortellini
2-3 Tbsp. Chopped parsley
1 med. onion, chopped
1 zucchini, diced
1 medium carrot, peeled and diced
1/2 c. canned crushed tomatoes
1/2 tsp. salt
pepper to taste
Heat olive oil, add onion, zucchini, and carrot. Saute for 8-10 minutes. Add the stock, basil, bay leaf, tomato, and salt. Bring mixture to a boil. Add to tortellini. Bring to a boil and cook for 2 minutes. Reduce heat and simmer for 5 or 6 minutes. Stir in parsley and pepper just before serving. Makes 6-8 servings. This recipe is from Ruth.
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