Soup Night Edition #1: Tomato-Cheese Tortellini Soup

I'm taking a little break from the baking posts to bring you... Baking Through Life: Soup Night Edition.

Every Wednesday night in January, we had Soup Night at my house. People would stop by, eat some soup, and hang out for a while. It's a great way to break up the week and bring some warmth and flavor to dreary, cold January. We had lots of great soups, so whether you missed out coming or you just want to make them for yourself at home, I'll be posting some of the better ones here.

(I didn't think of posting the recipes here until after Soup Nights were over, so I didn't take any pictures of the soups. You'll have to use your imagination!)

First up, Tomato-Cheese Tortellini Soup. This is probably one of the easiest soups you'll ever make, but it also tastes really great!

You will need:

• 1 (14.5 oz.) can stewed tomatoes
• 1 (14.5 oz.) can fat free chicken broth or vegetable broth
• 1/2 tsp. dried Italian seasoning
• 3 c. fresh or frozen cheese tortellini (about 12 oz.)
• 1 small zucchini, sliced
• 1/4 tsp. ground pepper

Directions:

1. Combine tomatoes, chicken broth, and Italian seasoning in a large saucepan or pot. Bring to a boil. Cover, then reduce heat and simmer 5 minutes.
2. Add tortellini, zucchini, and pepper. (I just put the tortellini in straight from the freezer.)
3. Simmer 7-8 minutes or until pasta and zucchini are tender.

Makes 4 servings.

Stay tuned for Sweet Potato Soup and Greek Wedding Soup.
Let me know which other soups you'd like the recipes for, too.