- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 3 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 5 1/2 cups chicken broth
- 1 carrot, chopped
- 1 (9 ounce) package fresh cheese tortellini
- 2 small zucchini, chopped
- fresh grated parmesan cheese
I picked up a soup cookbook about 6 years ago and Ive made only 1 recipe from the entire book. Its not that there isnt anything else that looks tasty in the cookbook, its just that every time I want to make soup I always go back to this recipe. The flavor combination is just perfect and using the pasta in the soup makes it a very filling meal. Pair this up with a piece of crusty bread and glass of wine and youve got yourself a chilly winter dinner. The tortellini can also be replaced with mini ravioli. I just find that the tortellini are more bite-sized and easier to fit in a spoon.
In a large soup pot over medium heat, warm the olive oil. Add in the onion, bell pepper, garlic, basil, oregano, red pepper flakes and salt. Saute these ingredients until the vegetables are tender (around 5 minutes). Add in the stock and the carrot and then reduce the heat to low and simmer for 10 minutes, covered.
Increase the heat to a boil and then add in the tortellini and zucchini. Cook the soup, uncovered, for around 6-7 minutes. Ladle the soup into bowl and sprinkle generously with grated Parmesan cheese. Serve and enjoy!