Vegetable Tortellini Soup
Marissa Benson & Brittany Grandbois, 8th graders at Barre Town School, Barre, Vermont
1/2 cup chopped onion
8 chicken bouillon cubes
2 cups chopped broccoli
2 cups chopped carrots
2 cups chopped cauliflower
1 28-oz. can diced tomatoes, drained
Grated parmesan cheese, to taste
1 1/2 tablespoon garlic powder
1 16-oz. package frozen cheese tortellini
Dissolve bouillon cubes in water on stovetop.
Add vegetables and bring to a boil. Cook until vegetables are slightly tender.
Add tortellini and return to a boil.
Cook for approximately 12 minutes, then add diced tomatoes and cheese, to taste.