2 tbs. olive oil
1 cup chopped onion (one large sweet onion)
1 cup diced green pepper (two large green peppers)
3 cloves garlic, minced
2 tsp. dried basil leaves, crushed
2 tsp. dried oregano leaves, crushed
¼ tsp. pepper
3 ½ cups (28 oz. can) tomatoes and juice (or one quart of home canned tomatoes)
3 ½ cups (two 14 ½ oz. cans) chicken broth
1 cup (8 oz. can) tomato sauce
1 cup water
1 cup sliced carrots
3 tbs. minced fresh parsley
1 package (9 oz.) fresh cheese tortellini
1 cup sliced zucchini ( or one large zucchini)
½ cup grated parmesan cheese
- In 4-quart saucepan with cover, heat oil.
- Saute the onion, green pepper, garlic, basil, oregano, and pepper for 3-4 minutes, stirring occasionally.
- Stir in tomatoes and juice, broth, tomato sauce, water, carrots and parsley. Cover; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Mix in tortellini and zucchini, continue cooking for 4-6 minutes or until tortellini is tender. Stir in parmesan cheese before serving.
Notes: I’ve been making this for over 30 years having found the recipe when I was in college. It’s best when made with canned tomatoes and thinly sliced vegetables. I usually double the water and carrots.
