Italian Soups and Salads Recipes - Tortellini and Tomato Soup

Ingredients

• 1 9-ounce package refrigerated cheese tortellini

• 1 14-ounce can chicken broth

• 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, un-drained

• 1 cup water

• 2 tablespoons tomato paste

• 1 small zucchini, finely chopped (1 cup)

• 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed

• 1/4 cup shredded Asiago or Parmesan cheese (1 ounce)

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Method:

1. Cook tortellini according to package directions; drain.

2. Meanwhile, in a large saucepan combine chicken broth, un-drained diced tomatoes, the water, and tomato paste. Bring to boiling.

3. Stir in zucchini, sage, and drained tortellini; heat through. Top individual servings with Asiago cheese.