1 onion, diced
1 celery stalk, diced
4 cups chicken stock
24 oz jar of pasta sauce
2 garlic cloves, minced
1 tsp basil
1 tsp oregano
2 cups frozen mixed veggies
1 cup water
1 tsp chili flakes
Package of fresh tortellini
Parmesan (Optional)
Stove-Top Directions:
In a large pot over medium-high heat add a tablespoon or so of oil. Add the chopped onion, celery and garlic and saute for about 5 minutes until the veggies have softened. Add the rest of the ingredients (except tortellini and parmesan) and simmer for about 3o minutes.
In a separate pot, boil the tortellini. Drain and toss with a little bit of olive oil. Scoop the tortellini into bowls and ladle the hot soup over. Shave a little parmesan over the soup and serve.
Slow Cooker Directions:
Add all ingredients to the crock pot (except parmesan and tortellini) and cook on low 6-8 hours. When ready to eat, boil pasta in a separate pot. Drain and toss with olive oil. Serve as directed above.
