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Tortellini Soup

November 2, 2011

It’s a soup-kinda-season! This one is packed with vegetables and adds a delicious touch with the cheese tortellini (from pasta lover to pasta lover).

Inspired by http://www.food.com/recipe/karens-vegetarian-tortellini-soup-410759 

You need:

  • 2 tablespoons olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 and a half vegetable bouillon cubes
  • 6 cups of water
  • 1 cup mini carrots
  • 1 (2 cup) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chili
  • a half teaspoon Sambal Oelek (Fresh grounded chili)
  • 3 ounces tomato paste
  • 1 green squash
  • 1 green pepper
  • 1 red pepper
  • 19 ounces frozen Lima beans
  • 1 cup frozen corn
  • 1 (14 ounce) package frozen cheese tortellini

Preparation:

1. Heat oil over medium heat in a large pot. Add onions and garlic and cook until tender

2. Dissolve cubes in 5 cups of boiling water. Stir until fully dissolved.

3. Add vegetable bouillon, the rest of the water, carrots, tomatoes, basil, oregano, chili, and tomato paste to the onion and garlic. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes.

 

4. Add squash, peppers, beans, corn, tortellini and Sambal Oelek. Simmer for 30 minutes.

 

5. Taste and add salt and pepper as preferred. Serve with a bit of Parmesan on top (optional)!

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