Tomato-Tortellini Soup

Tortellini adds immediate appeal to an otherwise basic soup.

1 1/2 tablespoons light olive oil
2  carrots, peeled and sliced
2  cloves garlic, minced
16  ounce can tomato sauce
16  ounce can diced tomatoes
1  small zucchini, quartered lengthwise and sliced
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
8 ounces fresh or frozen tortellini
 {salt} to taste
 freshly {ground pepper} to taste
 freshly grated Parmesan or  grated Parmesan-style soy cheese for topping, optional
Heat the oil in a soup pot. Add the carrots and sauté over medium heat for 5 minutes. Add the garlic and sauté until the carrots are golden, another 3 minutes or so.

Add the tomato sauce, tomatoes, zucchini, oregano, dill, and 3 cups of water. Bring to a simmer, cover and continue to simmer gently until the vegetables are tender, about 15 minutes.

Meanwhile, cook the tortellini in a separate saucepan, according to package directions.

Stir the cooked tortellini into the soup and season with salt and pepper. Simmer gently for 2-3 minutes longer. Adjust the consistency using more water if needed. Serve, passing the Parmesan for sprinkling on the soup.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 25-30 min

Servings: 6

Recipe By: Nava Atlas

From:  The Vegetarian Family Cookbook
Used with permission of Broadway

Chef Suggestions
A good main-dish soup. This meal can be completed with fresh bread and one of our colorful salads.
Nutrition Facts
As prepared, each serving contains 128 calories, 4g total fat, 0mg cholesterol, 290mg sodium, 21g total carbohydrate and 4g protein.