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- 2 tablespoons vegetable oil
- 2 (14 1/2 fluid ounce) cans chicken broth
- 1 (9 ounce) packagerefrigerated cheese-filled egg tortellini
- 1⁄4 teaspoon black pepper
- shredded asiago cheese or parmesan cheese
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 medium green bell pepper, chopped
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 1 (14 1/2 fluid ounce) can diced tomatoes
- In large saucepan, heat vegetable oil until hot over medium high heat.
- Saute zucchini, squash, bell pepper, onion and garlic until slightly tender.
- Increase to high heat, add tomatoes, chicken broth, tortellini, and black pepper, bring to a boil, reduce heat, cover tightly and simmer 10 minutes.
- Ladle soup into bowls and garnish with shredded Asiago or Parmesan cheese, if desired.