Friday, December 28, 2012

Tortellini and Vegetable Soup

 (adapted from The Slow Roasted Italian)

2 T olive oil
2 celery – diced
¼ lb baby carrots, diced
½ white onion, diced
1 red bell pepper 
2 cloves garlic, minced
3 T fresh basil, chopped
½ t red pepper flakes
Salt and pepper to taste
2 X  14.5 ounce cans of fire roasted diced tomatoes 
4 C water
2 C vegetable broth
10 ounces cheese tortellini

Saute the celery, onions and carrots for a few minutes unit soft, but not brown. Add the pepper, garlic, basil, red pepper flakes, salt and pepper and those awesome cans of fire roasted tomatoes. Also the water and broth. Bring to a boil, reduce the heat to a simmer and cook for about 20 minutes.

Return to a boil and add the tortellini – cook according to package directions. 

From Tracy's Living Cookbook