Tortellini Soup with Wilted Greens and Veggies.

Another night of working through the pantry, freezer, and fridge created this delicious and hearty soup. I almost added cannellini beans, but I worried about the texture. If you wanted beans, replace the tortellini with orzo or risso.

Ingredients:

• 1 tbn of olive oil
• 1/2 onion chopped
• 1 clove of garlic minced
• 1 red pepper chopped
• 2 cups of finely sliced baby carrots
• 1 can of fire-roasted tomatoes
• 2 boxes of Vegetable broth (low sodium)
• 4 cups of water
• 1 bay leaf
• 6 cups of mixed lettuce (spinach and arugula)
• 2 cups of chopped zucchini
• 1 tsp dried oregano
• 1 tbn dried parsley 
• 1 tbn dried basil
• 2 packages of cheese tortellini. 
• Salt/Pepper/Pecorino cheese to taste

Directions:

1. Saute the onion, garlic, red pepper, and carrots in olive oil for five minutes or until the onion is shimmering.
2. Add in the roasted tomatoes, simmer for one more minute.
3. Pour in veggie broth and water, followed by bay leaf, lettuce, zucchini, oregano, and parsley.
4. Let simmer for 20 minutes.
5. Add in tortellini, let cook until the tortellini float, about 3-5 minutes.
6. Serve with sprinkled cheese, fresh bread, and fresh ground pepper.