Tortellini Vegetable Soup

I recently stumbled across this tortellini recipe on Pinterest.
We have had a few cool days and soup sounded so good! I thought it would be a great new eggless recipe that Aubri could eat, too. Sadly, I didn't realize that tortellinis had eggs in them, but I went ahead and made it and
I AM SO GLAD I DID!
It was a huge hit! Wes even ate the leftovers for his nighttime snack.
*oh, by the way, my husband likes his dinner to have meat in it, so I added smoked sausage to the recipe and it was really good.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 small zucchini, diced
• 1 medium carrot, peeled and diced
• 5 1/2 cups chicken stock
• 1 teaspoon dried basil (more if fresh)
• 1 bay leaf

• 1/2 cup canned crushed tomatoes
• 1/2 teaspoon salt
• 8 to 9 ounces fresh or frozen tortellini
• (cheese or meat filled)
• 2 to 3 tablespoons chopped fresh parsley
• Black pepper, to taste
  
• *about 3/4 cup smoked sausage, sliced
  

Instructions

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. *I sliced up some smoked sausage and threw them in with the veggies.

2. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

ENJOY!