Tortellini Veggie Soup

Adapted from "The America's Test Kitchen Healthy Family Cookbook"

Prep Time: 20 minutes
Calories: In 1 1/2 cups, approx. 180 calories

This is the YUMMIEST soup I've ever had. I absolutely love it. My husband hates zucchini, spinach, and peas.. and that is the bulk of this soup, and he really likes it too!

1 tbsp olive oil
1 onion, minced
8 garlic cloves, minced
1/2 tsp dried thyme (or 2 tsp fresh)
6 cups chicken broth
3 bay leaves
10-12 oz. tortellini (we used fresh four cheese from Costco)
1 zucchini, seeded and chopped into cubes
1 pound spinach (we used a bag of baby spinach)
1 cup frozen peas
1 tbsp dried basil (or 2 tbsp fresh)
Parmesan cheese, freshed grated, to top off your bowl

1. Heat oil in large stock pot, add onion and saute until light brown. Add garlic and thyme and cook another minute.

2. Stir in broth and bay leaves, and bring to a boil. Add tortellini and zucchini and cook until pasta is done. Stir in the spinach and peas and cook another 4 minutes. Add basil.

3. Remove bay leaves. Pour into bowls and top with some parmesan cheese. Enjoy!