Sun-Dried Tomato Tortellini Soup - cooking recipe

Ingredients

1 1/2 teaspoons olive oil
1 cup chopped onion
1 cup sliced carrot
2/3 cup chopped celery
2 garlic cloves, minced
5 cups reduced-sodium fat-free chicken broth
2 cups water
1 1/4 cups sun-dried tomatoes, packed without oil, chopped (about 3 ounces)
1/2 teaspoon dried basil
1/4 teaspoon fresh ground black pepper
1 bay leaf
3 cups fresh cheese tortellini (about 12 ounces)
1 cup chopped bok choy

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; saute 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.