Tortellini Minestrone

• 2 tablespoons butter or 2 tablespoons margarine
• 1 medium red onion, sliced
• 2 small yellow squash, sliced (about 8 oz)
• 1 clove garlic, chopped
• 5 cups beef broth
• 2 ounces day old Italian bread, cubed (about 2 cups)
• 8 ounces meat-filled tortellini or 8 ounces cheese-filled egg tortellini, refrigerated or frozen
• 1 (10 ounce) package frozen broccoli, partially thawed under warm running water
• 12 cherry tomatoes, halved
• salt and pepper

1. In large saucepan melt butter.
2. Add onion and saute 5 minutes til soft.
3. Stir in squash and garlic and saute 2 minutes.
4. Add broth and bread.
5. Heat on high, cover and bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer 2-3 minutes.
7. Add tortellini and simmer 7 minutes.
8. Increase heat to high and boil.
9. Add broccoli and cook until tender about 4 minutes.
10. Season with salt and pepper.
11. Stir in tomatoes and serve pronto.

butter, red onion, yellow squash, clove garlic, beef broth, italian bread, tortellini, frozen broccoli, cherry tomatoes, salt

Taken from www.food.com/recipe/tortellini-minestrone-63487 (may not work)