Cheese Tortellini Soup

This is a feel-good on a crappy day soup. It always makes me feel better if I'm sick or if it's wet & rainy outside.

Anyone I give it to loves it and asks for the recipe and then they make their own modifications to make it right for them.

Tortellini Soup

2 tablespoons olive oil
2 zucchini, chopped
2 carrots, chopped
1 large red onion, chopped
6 cloves garlic, chopped
2 yellow squash chopped
3 ribs celery, chopped
4 tablespoons (or more to taste) of Better Than Bullion Low Sodium Vegetable Paste (You can use whichever you prefer, this is my preference, but before I was a veggie I used chicken stock)
1 can red kidney beans, rinsed & drained
1 large package refrigerated tortellini
Shredded Parmesan Cheese


1. Heat oil in large soup pot over medium heat. Add zucchini, carrots, onion, garlic, squash and celery. Saute until vegetables are tender but still crunchy.
2. Add water to the pot until it is about 3 inches from the top. Turn heat up and bring to a boil.
3. Add the bullion paste once the water is boiling and stir. Taste to ensure flavor is there, add more if necessary.
4. Add the kidney beans & the tortellini. Cook tortellini in the soup according to time on package directions.
5. Serve with shredded Parmesan cheese over the top.

Eat and then eat some more!