Tomato Tortellini Soup

It's been a while since I've posted a soup recipe - but don't think we haven't been enjoying warm, comforting meals. I have a lot of soup recipes lined up to share with you. They are all winners, trust me.


This recipe for Tomato Tortellini Soup caught my eye as I was searching for meals that included bok choy. Y'all, the organic farm that we have our CSA box through must be lovers of bok choy. We seriously get it every.single.week. I kid you not. I made a tofu stir-fry a couple weeks ago that used up some bok choy, but I wanted to branch out from stir-fries. Bok choy is so much more than that! 


The original recipe called for sun-dried tomatoes. Well, being the frugal person that I am, I just used canned, diced tomatoes. It was perfect. That's the great thing about cooking in your own kitchen - you can swap out ingredients to your liking (or what you have on-hand!).


Tomato Tortellini Soup
Adapted from: Sun-Dried Tomato Tortellini Soup, Cooking Light

Ingredients:
1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup (1/4-inch-thick) sliced carrot
2/3 cup sliced celery
2 garlic cloves, minced
5 cups fat-free, less-sodium chicken broth
2 cups water
1 14.5 oz. can diced tomatoes, drained
1/2 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

Directions:

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

Yield: 6 servings (serving size: 1 1/2 cups)