Joe 10/07/13 2 tablespoons olive oil 1 medium onion, chopped 1 small zucchini, diced 1 medium carrot, peeled and diced 5 1/2 cups chicken stock 1 teaspoon dried basil (more if fresh) 1 bay leaf 1/2 cup canned crushed tomatoes 1/2 teaspoon salt 8 to 9 ounces fresh or frozen tortellini (cheese or meat filled) 2 to 3 tablespoons chopped fresh parsley Black pepper, to taste Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Sauté over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.