From: An old index card
3/4 cup chopped onion
4 cups water
14 1/2 oz can diced tomatoes with Italian seasonings
1 cup diced carrots
1/2 tsp salt
1/8 tsp ground black pepper
9 oz (about 2 1/2 cups) cheese tortellini
1 cup thinly sliced mushrooms
1 cup zucchini, quartered lengthwise and thinly sliced
1 cup chopped fresh spinach
2 tsp dried parsley, finely crumbled
Coat a 3-quart pot with a tablespoon of olive oil and add the onion. Cover and cook over medium heat for several minutes, until the onions start to soften.
Add the water, undrained tomatoes, carrots, salt and pepper to the pot and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes, until the carrots are tender.
Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the liquid. Carefully blend at low speed to puree the vegetables. Return the blended mixture back to the post.
Add the tortellini and mushrooms to the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 5 minutes. Add the zucchini and cook covered for an additional 4 minutes. Add the spinach and cook for another minute, until the spinach wilts and the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley.
Thumbs up! What an awesome mixture of flavors. This was a very simple, inexpensive soup to make and it was delicious. I'll be making this again and I recommend it!