Makes a very large pot of soup, depending on quantities you use. Mine are approximate.
1 - 2 Tbs. garlic, minced
1 small onion, chopped
1 large head of broccoli
1 small head of cauliflower
15(ish) baby carrots, chopped
1 can diced tomatoes (I like the Italian seasoned kind)
1 can of corn
3/4 cup (or so) of celery, chopped
3 medium potatoes, chopped and precooked*
4 cans of chicken broth
1 package of fresh tortellini
Basil to taste
Parsley to taste
Other spices to taste
*Simmer the potatoes in a few cups of water while you're making the rest of the soup. Cook just until you can easily insert a fork. Reserve potato water to use in place of 1 can of chicken broth, if desired.
Brown garlic and onion in oil in a (very) large pot. Add one can of chicken broth and begin adding veggies (I just add them as I chop them). Add tortellini, potatoes and spices, adding chicken broth as you go to keep a soupy consistency. Cook on med-low until tortellini and veggies are cooked through. Add more liquid if needed (the tortellini's will soak up the broth).
This recipe is so easily altered and a very make-it-up-as-you-go kind of thing. You really can't go wrong.
This soup also freezes well.