Darn, another recipe that was great to eat but I can’t locate on the internet…

On a day when I was feeling under the weather and craving something warm with vegetables, I turned to a trusty Company’s Coming cookbook for Vegetable Tortellini soup. I figured the filled pasta would give the soup that extra filler, and if nothing else, the tricolore tortellini provided some nice color.

Instead of diced tomatoes, I used a can of whole tomatoes, which, by the time we were ready to eat the soup, lent the chicken stock a lovely red hue. Along with the tomatoes, I threw in the recommended carrot, zucchini, bell pepper, and substituted celery for spinach, and the recipe turned out wonderfully. I remember Jane saying that she was in a “soup phase” at one point – if all soups are this easy and tasty to boot, I may be in one soon too.

Vegetable Tortellini Bowl