Oct. Meal- Pesto Minestrone Soup with Tortellini- By Becca

Pesto Minestrone Soup with Tortellini by Becca

Ingredients

2 tsp Olive Oil

2 C Chopped Onion

4 1/2 C Water

2 bags frozen Vegetables- I used a regular mixed veggie and one that contained Zucchini

1 1/2 tsp Dried Oregano

1/2 tsp Black Pepper

4 cloves of Garlic

2 14.5 oz cans of diced tomatoes, undrained

2 14.5 oz cans of Vegetable or Chicken Broth (I used Chicken.)

4 Tbsp Commercially Prepared Pesto

18 oz Cheese Tortellini,

uncooked

Assembly:

Heat Olive Oil in a large Dutch Oven (5 Qt). Add Onion and saute 4 min, or until tender. Add water and next seven ingredients, through broth. Cover, reduce heat and simmer 5 minutes, or until vegetables are tender. Add Pesto and Tortellini. Cover and simmer until heated, just a few minutes. At this point you can serve or allow it to cool and freeze.

On Serving Day:

Thaw, Reheat and enjoy. (Great with Corn Bread.)

I adjusted this recipe so that the tortellini might not turn to mush if done this way. - Becca