Tortellini and Vegetable Soup

Meatless and low-fat, yet hearty and pretty darn good. ;) Add and extra cup of broth if you like a "soupier" soup.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped green bell pepper
• 3 -4  garlic cloves, minced
• 1  large carrot, pared and chopped
• 1  cup  sliced mushrooms
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can stewed tomatoes, undrained
• 4  cups chicken broth, can use veggie broth
• 1 (9 ounce) package  dry  cheese tortellini, I use ricotta and spinach-filled
• 1⁄2 teaspoon thyme
• 1  tablespoon parsley
• 1⁄4 teaspoon pepper
•  salt, to taste

Directions

1. In a large soup pot, heat olive oil. Add onions, green pepper, garlic, carrot and mushrooms; saute for 5 - 7 minutes.
2. Add both cans of tomatoes, broth, tortellini, thyme, parsley and pepper.
3. Heat to a boiling. Reduce heat and simmer for about 15 minutes.
4. Add salt, if needed, to taste.