Tortellini Vegetable Soup

Our family is not very good at eating leftovers. I try, but somehow I just hear, "Again?!" I have tried to be creative and reinvent our leftovers. So, now that you have tried the Pizza Bread, and have leftover sauce, here is our reuse recipe. I love to make this at this time of year because I usually have fresh basil and zucchini on hand. I'll also include what to do if you didn't make the pizza bread. The original recipe comes from Family Fun Magazine, I have changed it a little to suit my family, but it is an all around great recipe.

Tortellini Vegetable Soup

2 tablespoons olive oil

1 medium onion, chopped

1 small zucchini, diced

1 medium carrot, peeled and diced (I use two carrots because every time I start cutting up carrots someone steals a few.)

5 1/2 cups chicken stock

1 teaspoon dried basil (about 1 tablespoon or more if fresh)

1 bay leaf

1/2 cup canned crushed tomatoes

1/2 teaspoon salt

8 to 9 ounces fresh or frozen tortellini (the frozen tortellini I buy comes in 13 oz. bags. I throw in the whole bag.)

2 to 3 tablespoons chopped fresh parsley (I often leave this out.)

Black pepper, to taste

(If you are using your marinara sauce, omit the onion and the salt and reduce the basil and olive oil by half. Then use the sauce in place of the tomatoes.)

Step 1 Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.

Step 2 Add the stock, basil, bay leaf, tomatoes (or sauce with omissions), 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.