SATISFIES: 3-4

WHAT YOU'LL NEED:

• 2 slices bacon; diced
• 1 small potato; peeled and diced
• 1/2 C. diced carrots
• 1-2 stalks celery, chopped
• 1 small tomato, diced
• 1 - 32 oz. boxes of chicken stock
• 8 oz. Fresh or frozen, cheese stuffed tortellini
• chopped scallions
• chopped fresh parsley
• parmesan cheese

LET'S COOK

Cut the bacon into small pieces, drop into a soup pot and cook until it renders and takes on some color.

Then add the potato, carrots and celery, stir it up and cook just until the color on the vegetables deepens.

Now add the tomato and the chicken stock, bring to a boil and simmer for about 15 minutes or until the vegetables are just tender.

Add the tortellini and cook an additional 5 to 7 minutes.

Ladle into soup bowls and garnish with the scallions, parsley and parmesan cheese.

MORE IDEAS:

Slices of summer squash, zucchini and even sliced mushrooms can be added to the vegetable roster.