In a large soup pot, heat the olive oil. Sauté the onion and zucchini in the olive oil until onion is translucent and zucchini is tender.
2 tablespoons olive oil
Add the stock, basil, bay leaf, tomatoes, salt, and pepper. Stir and heat to a simmer.
6 cups chicken or vegetable stock, 1 teaspoon dried basil, 1 medium bay leaf, 28 ounces crushed tomatoes, 1 teaspoon salt, ½ teaspoon freshly ground black pepper
Add tortellini and bring back to a simmer. Cook for 8 minutes or until tortellini is tender and cooked through. Add parsley and stir just before serving.
Sauté the onion and zucchini in the olive oil until the onion is translucent and zucchini is tender. Remove onion and zucchini from heat and combine with all ingredients except stock in a freezer container.
Freeze and label each container with the following instructions: "Bring 6 cups of stock to a boil. Add frozen ingredients and stir gently until thawed. Heat to a boil and cook for 8 minutes or until tortellini is tender and cooked through."
Notes
Vegetarian: Using vegetable stock and cheese ravioli, this soup is vegetarian so no adaptations are needed.Gluten-free: If you would like to make a gluten-free version, you could substitute gluten-free pasta like Udi's gluten-free ravioli. Be sure to adjust the cooking time if you use pasta other than tortellini.If you'd like, add fresh spinach for extra nutrients.Nutrition facts are using cheese tortellini.