I just made a pot of this soup and had a bowl for lunch--it's excellent, and quite easy, too! I didn't have all of the necessary ingredients on hand so I made a couple substitutions. I put them in parenthesis.
Sun-Dried Tomato Tortellini Soup
The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.
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) (I used 1 package of frozen cheese tortellini. Just increase the cooking time by a few minutes to compensate and they're just fine)
1 cup chopped bok choy (I used chopped spinach, stems removed)
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.