Recipe for Fall Soup

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 tbl	Plus 1 tsp olive oil
1/2 cup	Chopped onion
1 cup	Chopped carrot
1/2 cup	Chopped fennel (optional)
2 x	Garlic cloves, minced
1 tsp	Dried basil
1 tsp	Dried oregano
1 x	Bay leaf
4 cup	Canned whole tomatoes in thick puree, chopped
2 cup	Water
2 cup	Chicken broth
1 pkt	Dried cheese tortellini
2 cup	Escarole or spinach, shredded

Instructions:

Instructions: Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic.

Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley.

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