Quick and easy to make this hearty, zesty soup. Makes a great meal with garlic cheese bread and a salad.
Ingredients
- olive oil: 1 Tbsp
- red onion: 1 piece (chopped)
- zucchini: 1 piece (chopped)
- garlic: 1 Tbsp (minced)
- tomatoes: 1 can (28 ounce can, crushed)
- chicken broth: 2 cans (14.5 ounce cans)
- white sugar: 1 Tbsp
- italian seasoning: 1 Tbsp
- red wine: 0.25 cup
- dash hot pepper sauce: 1 piece
- white corn, undrained: 1 can (11 ounce can)
- freshly grated Parmesan cheese: 0.5 cup
- ounces cheese tortellini: 8 piece
Metric Conversion
Stages of cooking
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In a large pot over medium heat, cook onion, zucchini and garlic in oil three minutes, until onion is translucent. Stir in crushed tomatoes, broth, sugar, Italian seasoning, wine and pepper sauce and bring to a boil.
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Reduce heat and stir in corn and Parmesan. Simmer 30 minutes.
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Stir in tortellini and simmer 10 minutes more, until pasta is tender.
