Veggie Tortellini Soup!

I've eaten too much meat over the holidays, I need veggies! I kind of feel like that Activia commercial where they show the flashbacks of all the holiday food, while I don't need yogurt I do feel the need to get back to normal eating habits. This tortellini soup has all the flavor of a bowl of pasta but is full of veggies and it's a good way to have some pasta without eating a whole bowl full. This recipe can be cooked in the slow cooker or in a dutch oven on the stove.

Ingredients:

• 1 can diced tomatoes (I use Aylmer's olive oil and garlic diced tomatoes)
• 1 box vegetable stock (no salt added)
• 1 cup of vegetable juice
• 1 zucchini
• 3 stalks of celery
• 2 carrots
• 1 tbsp herbes de province (savory, marjoram,  rosemary, thyme and oregano)
• 1 cup of tortellini

Directions:

1. Chop the veggies and add the to the pot or slow cooker
2. Add the tomatoes, stock, vegetable juice and spices to the pot and stir to combine.
3. Bring to a boil and simmer for about 20 minutes or until the veggies are tender (6 hours on low in the slow cooker)
4. Cook tortellini separately according to directions
5. Using a submersion blender make the soup smooth (or put batches of the soup in a blender)
6. Add the tortellini to the soup, stir and serve with grated cheese