Tortellini Vegetable Soup

Approx. 290 Calories per serving. Recipe makes 3 servings

Even though it is the first of the year, it is still the end of the week. Which means that I am mixing the misfit vegetables that are still in the fridge and making soup. I had some very old tortellini that I had tossed in the freezer, so this was the perfect opportunity to finally use it up.

Ingredients

• 1 1/4 cup cheese tortellini (I used Buitoni brand)
• 7 oz. chicken breast
• 1 cup zucchini
• 1 small leek ( approx. 1 cup)
• 1 medium tomato (approx. 1 cup)
• 1 cup mushrooms
• 1 cup spinach
• 1/2 Tbs olive oil
• 8 large basil leaves
• 2 cloves garlic
• 1/2 tsp dried oregano
• red pepper flakes, to taste
• water

Directions

1. Wash and chop vegetables.
2. Add oil, leeks, garlic, and red pepper flakes to a pot.
3. Cook until leeks start to carmelize.
4. Add mushrooms and oregano.
5. Cook until mushrooms soften.
6. Add water, zucchini, and chicken breast.
7. Cook until chicken is cooked all the way through.
8. Add tortellini (add earlier if using dried tortellin - I used the kind found in the refrigerator section of the grocery store).
9. Once tortellini is cooked (approx. 2-3 minutes) add chopped spinach, basil, and tomatoe.
10. Cook until heated through and softened.