Sun-Dried Tomato Tortellini Soup

Yum. Yum. Yum. I usually use sun-dried tomatoes that come dry, but I ended up misreading the recipe and thought that it said to use the kind packed in oil. Though I'm sure it added some calories to the recipe, I'm glad I made the mistake... Wow! What amazing flavor it added to the broth!

While the leftovers weren't bad by any means, this soup is best served fresh since the tortellini are nice and firm that way. But fresh or leftover, I highly recommend trying this soup.

Sun-Dried Tomato Tortellini Soup
Courtesy of Cooking Light

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

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