Simple Tortellini Soup

I visited the garden today and harvested some of the vegetables. The weeds are all as tall as my height. But I have no choice to at least get the benefits from my hard labor work.
Now, lets look at what nature has brought me.

In the bucket above I have asparagus string beans, okra, patty pan squash, zucchini, rutabaga, beets and bell peppers. 3 bell peppers were rotten on the plant. I am sad that I have let them growing too long.

Yes, lots of cherry tomatoes. Thee are still hundreds of ripe tomatoes in the garden. I couldn't harvest them all during this fasting day. My abck was aching and the heat from hot weather is not helping. These cherry tomatoes are juicy and sweet like candy.

My one big watermelon. I am not sure if it is ripe yet. I'll cut it later. Stay tuned.

Another crop that I almost forgot I had is onion. I pulled out just enough for my tortellini soup.

I have left over spinach and cheese tortellini from previous dinner. I dress it up a little into a tasty and hearty soup.

Ingredients
4 small onions
1 tablespoon chopped garlic
3 cups chicken stock
1 tablespoon Worcestershire sauce
3 cups asparagus string beans
2 tomatoes
2 bell peppers
2 cups cooked spinach and cheese tortellini
1 tablespoon sour cream

Method
In a big pot, heat olive oil.
Fry onion and garlic until onion translucent.
Add chicken stock.
Cook until boiling
Add diced tomato, cut an inch string beans and Worcestershire sauce.
Let it boil.
Add sour cream.
Lastly add tortellini.
Cook for another 2 minutes and turn off the stove.
Serve warm.
This tortellini soup was so delicious that my husband and I ate them all.

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