| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soups &, Stews | 5 | Servings |
INGREDIENTS
| 1 | tb | Oil |
| 1 | md | Onion, chopped |
| 2 | c | Zucchini, chopped |
| 2 | c | Carrots, chopped |
| 1 | ts | Garlic, minced |
| 1/3 | c | Chopped fresh basil or |
| 1 | tb | Dried basil |
| 2 | md | Tomato, chopped |
| 1/4 | ts | Pepper |
| 1 | ts | Saltless parsley seasoning blend |
| 2 | cn | (14 1/2 oz.) chicken broth |
| 9 | oz | Fresh cheese tortellini |
| 2 | c | Frozen corn kernels |
| 4 | tb | Grated parmesan or romano (up to 5) |
INSTRUCTIONS
In a 5-quart soup kettle or dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often, until onion is limp, about 5 minutes. Add basic, tomatoes, pepper, parsley seasoning blend and broth. Heat to boiling, about 10 minutes. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender, 5-6 minutes. Serve in bowls topped with a sprinkling of cheese. Makes 4-5 servings. Recipe by: 365 Easy One-Dish Meals Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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