A vegetarian version of the tortellini soup, if the tortellini does not contain meat. 2 T. olive oil 1 cup frozen chopped onions OR 1 small red onion, chopped 1 cup chopped carrots (small pieces) 2 ribs celery, thinly sliced 1 small zucchini, chopped 2 cloves garlic, minced OR more, if you like garlic 2 cans (14-1/2 oz.) chicken broth 1/2 cup water 1 can (15-19 oz.) red kidney beans, rinsed and drained 2 T. Worcestershire sauce 1 package (9 oz.) refrigerated tortellini pasta 1. Heat oil in 6 qt. saucepot over medium-high heat. Add vegetables and garlic. Cook and stir 5 minutes or until vegetables are crisp-tender. 2. Add broth, water, beans, and Worcestershire sauce. Heat to boiling. Stir in pasta and return to a boil. 3. Cook 8-9 minutes or until pasta is tender, stirring occasionally (I use the tortellini package to determine length of time to cook). 4. Serve with grated parmesan cheese, if desired.
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