Sun-Dried Tomato Tortellini Soup

Ingredients

• 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

Preparation

1. 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.