Veggie And Tortellini Soup

1. 1

   Heat oil in a saucepan on high heat. Add onion, celery and pepper; cook and stir for 3 mins or until softened. Add tomatoes, crumbled bouillon cubes and 3 cups water. Bring to a boil. Reduce heat to low; cover and simmer for 30 mins or until vegetables are tender. Add zucchini; cover and simmer for 5 mins or until tender.

2. 2

   Meanwhile, cook tortellini in a saucepan of boiling salted water for 8 mins or until tender. Drain.

3. 3

   Add beans to soup; cook and stir until heated. Stir in tortellini and half the basil. Season. Serve topped with remaining basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.