Not only is this soup super tasty, it's healthy too! It's what I like to call a twofer. When I made this, I started off with 8 cups of broth and then ended up adding two more cups at the end because my tortellini sucked in a lot of broth. It justs depends on how brothy you want it.
Ingredients:
6-8 cups chicken broth
1 tsp ground pepper
1 Tbsp. dried or fresh parsley
½ tsp basil
½ tsp thyme
½ tsp oregano
2 cups chopped carrots
1 cup chopped celery
1 can diced tomatoes, drained
1 zucchini diced
½ onion diced
1 clove garlic, minced
1 tsp. dried bay leaf
½ pkg. frozen chopped spinach or 1 cup fresh chopped spinach
1 package tortellini (fresh or boxed)
Parmesan cheese, grated for top
Directions:
In a large pot add broth, herbs, and bring to a boil. Add all vegetables and leave on medium to medium-high heat until carrots are tender, about 10-15 minutes. Add tortellini and cook for another 7-8 minutes. Add parmesan cheese to the top of each serving. (Can also add shredded chicken.)
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