In A Hurry Tortellini Soup
|Olive oil||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Dried basil||1 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Canned tomatoes||14 Ounce (1 Can, 398 Milliliters)|
|Cheese filled tortellini/Meat filled tortellini||2 Cup (32 tbs)|
|Frozen mixed vegetables||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Tablespoon|
1. In a large saucepan, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened. Add chicken stock and tomatoes; bring to a boil. Add tortellini. Reduce heat to medium; cover and cook, stirring occasionally, for 5 minutes.
2. Add frozen vegetables; cover and cook for another 8 minutes, or until pasta and vegetables are just tender. Season with salt and pepper to taste. Ladle into soup bowls; sprinkle generously with Parmesan cheese.