Tortellini Minestrone

Yummy, colorful, good for you soup. It thickens as is stands so you may need to add more broth.

• Ready In: 34 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium red onion, sliced
• 2  small  yellow squash, sliced (about 8 oz)
• 1  clove garlic, chopped
• 5  cups beef broth
• 2  ounces  day old  Italian bread, cubed (about 2 cups)
• 8  ounces  meat-filled tortellini or 8  ounces  cheese-filled egg tortellini, refrigerated or frozen
• 1 (10 ounce) package frozen broccoli, partially thawed under warm running water
• 12  cherry tomatoes, halved
•  salt and pepper

Directions

1. In large saucepan melt butter.
2. Add onion and saute 5 minutes til soft.
3. Stir in squash and garlic and saute 2 minutes.
4. Add broth and bread.
5. Heat on high, cover and bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer 2-3 minutes.
7. Add tortellini and simmer 7 minutes.
8. Increase heat to high and boil.
9. Add broccoli and cook until tender about 4 minutes.
10. Season with salt and pepper.
11. Stir in tomatoes and serve pronto.