Vegetable-Tortellini Soup - cooking recipe

Ingredients

3 c. water
1 Tbsp. instant vegetable or beef bouillon granules
1/2 tsp. crushed dried basil
1/4 tsp. crushed dried oregano
1/2 c. thinly sliced carrots
1/2 c. frozen cheese tortellini
1 (8 oz.) can tomatoes
1 small zucchini, halved lengthwise and thinly sliced
1 Tbsp. snipped fresh parsley

Preparation

Combine water, bouillon granules, basil and oregano and bring to boiling.
Stir in carrots and tortellini.
Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes.
Add tomatoes and zucchini.
Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until vegetables and tortellini are tender. Stir in parsley. Makes 4 servings.