Listed below are the ingredients I used to make the soup due to what I had on hand and modifying it to my liking, but you can find the original recipe here.
Ingredients
1 tbsp butter or margarine
1 small white onion, diced
3 - 4 cloves garlic
2 carrots, peeled and diced
2 stalks celery, diced
1 zucchini, diced
4 mushrooms, diced
4 1/2 cups chicken broth or chicken stock
1 large can diced tomatoes with liquid (I used 'no salt added')
1 tsp dried oregano
1 tsp dried basil
1 tsp dried bay leaves
salt and pepper to taste
2 cups cheese filled tortellini
grated cheddar cheese
1. In a large saucepan, melt the butter (or margarine) over medium heat. Add onion, garlic, carrots, celery, zucchini, and mushrooms and saute until just about to turn a golden brown, about 5 minutes.
2. Turning heat up slightly, add the chicken broth, canned tomatoes, oregano, basil, bay leaves, salt and pepper. Bring to boil.
3. Turn heat down to medium and add the tortellini. Let simmer for about 10 minutes until tortellini is nice and tender (do not overcook or they will really expand).
4. Serve into bowls and top with grated cheddar cheese.
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