Soup #1: Tortellini

There's nothing better than hot hearty soup on cold winter nights. And, although it doesn't get as cold here in California as it does back East, damp rainy nights are perfect for soup, too. This soup is so yummy and quick (it takes under an hour from start to table) and can use up any veggies you have in your fridge (the recipe below uses my favorite soup veggies, but feel free to be creative). Also, tastes even yummier the next day.

Tortellini Soup
Serves 4 as a main dish or 6 as a starter.
2 Tbsp. olive oil
3/4 cup chopped onion
2 stalks celery, diced
3 carrots, diced
1 bay leaf
1 tsp. dried or fresh oregano
1 tsp. dried or fresh rosemary, chopped
1 tsp. thyme
6 cups vegetable stock
2 cups chopped canned or fresh tomatoes
½ cup cauliflower, broken into small pieces*
½ cup chopped tomatoes*
½ frozen or fresh green peas*
1 cup chopped leafy greens (swiss chard, spinach or kale are good options)
1 cup dried tortellini
Salt and pepper
Parmesan cheese for topping.
* Other veggies that are yummy in this soup: zucchini, cubed potatoes, canned beans, green beans, etc.

Heat oil in large pot. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, herbs, and toss to coat. Pour in vegetable stock and tomatoes bring to a simmer. Add chopped vegetables and simmer until veggies start to get tender (5-10 minutes depending on the type of veggies you use). Stir in tortellini and cook until pasta is tender. Season to taste with salt and pepper and serve with grated parmesan cheese and crusty bread (from Fat Boy Bakery, if possible).