Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1/2 yellow onion (chopped)
  • 2 ribs celery (, chopped)
  • 2 cloves garlic (, minced)
  • 1 14.5 oz can diced tomatoes (, undrained)
  • 2 cups frozen mixed carrots, peas, corn, green beans
  • 2 bay leaves
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth (, or low sodium chicken broth)
  • 2 teaspoons Better than Bouillon Vegetable Base (,optional but recommended for richer flavor)
  • salt and freshly ground black pepper (, to taste)
  • 10 ounces cheese tortellini (, refrigerated kind)
  • freshly grated parmesan cheese (for topping, optional)

Instruction

  • Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
  • Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
  • Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
  • Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves. 
  • Serve warm with a little parmesan cheese sprinkled on top, if desired.