This is a delicious and (relatively) healthy meal option for the summertime when there is an abundance of squash. It uses many fresh veggies, and is pretty easy to make. It's also a crowd pleaser!
Ingredients:
2 T. olive oil
2/3 cup carrot diced
1 cup onion diced
28 ounces chicken broth
4 zucchini/squash cubed
2 cups frozen tortellini
Pinch thyme and rosemary
1 can diced tomatoes (use your favorite brand/flavor)
I double the recipe and use 1 can with garlic and 1 with celery, green pepper, and onions)
Preparation:
-Heat oil over medium/high heat in large pot. Add onion and carrot. Cook for 6-8 minutes. Add zucchini.
-Cook for a few more minutes. Add broth, herbs, and canned tomatoes. Bring to a boil. Add tortellini and turn heat to medium. Cook until tortellini plumps up.
Goes great with cornbread, crescent rolls, and grilled meat. Pretty much, it is a great vegetable size dish!
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