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| Soup in a jiffy. | |||||
| Ingredients: | |||||
| 1 tbsp | oil | ||||
| 1 | onion chopped | ||||
| 1 | zucchini chopped | ||||
| 2 cups | carrots, chopped | ||||
| 1 tsp | garlic | ||||
| 1 tbsp | basil | ||||
| 2 | tomatos, chopped | ||||
| 1/4 tsp | pepper | ||||
| 1 tsp | italian seasining | ||||
| 2 cans | chicken broth | ||||
| 9 oz | tortellini | ||||
| 2 cup | frozen corn | ||||
| parmesan | |||||
| Directions: | |||||
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Heat oil in dutch oven. cook onions, zucchini, carrots, and garlic.
Add spices and broth. heat to boils. add tortellini and corn. Simmer 5-6 minutes.. Serve with sprinkle of cheese on top. |
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