I made this for dinner last night and it was a hit with my family, including the children! I found the recipe here when I googled “zucchini recipes” recently, in an attempt to find some tasty ways to use my bountiful zucchini harvest from my garden. I found many lovely recipes to suit my tastes, printed a few off, and am attempting to try them bit by bit. This was my first recipe to try and also my first ever homemade soup to make(!!) – adding a new page to my Scratch notebook, where I am compiling recipes along my journey to learn to cook more and more from “scratch”.
I had boiled some chickens on Monday and saved the broth to use for this soup – just refrigerated it overnight before pouring it in Tuesday morning.
So, without further ado, here we go –
Crockpot Tortellini Soup
1/2 cup chopped onion
2 medium zucchini, in 1-inch cubes, about 1 cup
3 1/2 cups chicken broth or vegetable broth
1 large can (28 ounces) crushed tomatoes
1 can (15 1/2 ounces) canned great northern beans, drained and rinsed
1 to 2 tablespoons dried leaf basil
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
8 ounces fresh or dry cheese-filled tortellini, cooked
Combine all ingredients except tortellini in Crock Pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add cooked tortellini. Cook 10 minutes longer, until heated through.
I doubled this recipe for my family and it completely filled my crockpot. When we were ready to eat, I added some garlic salt to taste and sprinkled Mozzerella cheese on each bowl of soup before serving. (I used shredded Parmesan on mine, and it was yummy, too!)
I served Cheesy Garlic Biscuits, a long-time family favorite, alongside the soup and got rave reviews.
I will definitely be cooking this one again.