Sun-Dried Tomato Tortellini Soup

• 1 1/2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup sliced carrot
• 2/3 cup chopped celery
• 2 garlic cloves, minced
• 5 cups reduced-sodium fat-free chicken broth
• 2 cups water
• 1 1/4 cups sun-dried tomatoes, packed without oil, chopped (about 3 ounces)
• 1/2 teaspoon dried basil
• 1/4 teaspoon fresh ground black pepper
• 1 bay leaf
• 3 cups fresh cheese tortellini (about 12 ounces)
• 1 cup chopped bok choy

1. Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; saute 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.

olive oil, onion, carrot, celery, garlic, chicken broth, water, tomatoes, dried basil, fresh ground black pepper, bay leaf, fresh cheese tortellini, bok choy

Taken from www.food.com/recipe/sun-dried-tomato-tortellini-soup-150144 (may not work)