Tortellini soup

I downloaded three new recipes from Cooking Light's website this weekend, while waiting for laundry in the 2nd Avenue Laundromat. From those I made a grocery list, then stopped by Smith's on my way home for the week's shopping trip. I tried the Sun-Dried Tomato Tortellini Soup Monday night, perfect for a snowy, cold day. The boy loved it, declaring it the best soup I've ever made. Not bad.

Ingredients:

• 1 1/2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 2/3 cup chopped celery
• 2 garlic cloves, minced
• 5 cups fat-free, less-sodium chicken broth*
• 2 cups water
• 1 1/4 cups sun-dried tomato halves, packed without oil, chopped (about 3 ounces)
• 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 3 cups fresh cheese tortellini (about 12 ounces)
• 1 cup chopped bok choy**

Preparation:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, carrot, celery, and garlic; saute 5 minutes.
3. Add broth and next 5 ingredients (through bay leaf); bring to a boil.
4. Reduce heat; simmer 2 minutes.
5. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf before serving.

~Makes six 1 1/2 cup servings~

*I used a mix of vegetable broth and no-chicken broth, from the organic section. My soup was pretty orange in color but still delicious.
**I'm not 100% sure what bok choy is. I bought what I thought was the right thing, judging from the labels at Smith's, and it turned out fine. I'm guessing you could use whatever greens you like.