VEGETABLE SOUP WITH TORTELLINI

      Title: VEGETABLE SOUP WITH TORTELLINI
  Categories: Miamiherald, Soups/stews, Lf
       Yield: 8 -10 serve
  
       8 c  Chicken broth
       1 lg Onion; diced
       2 lg Carrots; peeled and diced
       2    Celery stalks; diced
       2    Leeks, white only; diced
       2    Zucchini; diced
     1/2 ts Oregano
     1/2 ts Dried basil
       1 pk Frozen tortellini(12oz)
       3    Roma tomatoes; chopped
            Salt and pepper
     1/4 c  Grated Parmesan cheese
  
   Heat the broth in a large saucepan and add the onion, carrots, celery,
   leeks, zucchini, oregano, and basil. Simmer gently covered for 10
   minutes. Add the tortellini and cook until al dente. The last 5
   minutes of cooking, add the chopped tomatoes. Season to taste with
   salt and peppers. Allow to cool before refrigerating. Supply parmesan
   cheese to sprinkle over soup when served.
   
   Nutritional info per serving: 142 cal; 3g fat(21%)
   
   Source: Miami Herald, 1/18/96 format by Lisa Crawford
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