Souper Saturday on Sunday--Tortellini Vegetable Soup

This is actually Marissa's recipe.  It's a good one and oh, so easy.  It's been a while since I made this but I think I usually double it.  I've added a bonus biscuit recipe at the bottom.  

Tortellini Vegetable Soup

2 Tbsp. olive oil

1 med. onion, chopped

1 small zucchini, diced

1 medium carrot, peeled and diced

5 1/2 cups chicken broth

1 tsp. dried basil

1 bay leaf

1/2 cup canned crushed tomatoes

1/2 tsp. salt

8-9 oz. tortellini--cheese or meat filled

Heat the olive oil in a pot.  Add the onion, zucchini, and carrot.  Saute over medium heat for 8-10 minutes, stirring often, until the onion is soft.  Add the broth, basil, bay leaf, tomatoes, and salt to the pot.  Increase the heat and bring the mixture to a boil.  Add the tortellini and bring back to a boil, cook for two minutes and then reduce the hear and let it simmer for 5-6 minutes longer.  Makes about 5 servings.

And then....a bonus recipe today.  Marissa usually makes these Parmesan Diamond Biscuits to go with the soup.  Here's the recipe:

Parmesan Diamond Biscuits

2 cups all purpose flour

1 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 Tbsp. cold butter, cut into 1/4 in. pieces

1/2 cup grated parmesan

3/4 cup plus 2 Tbsp. buttermilk

a little extra buttermilk and parmesan for topping

Heat the oven to 425 degrees.  Lightly dust a baking sheet wtih flour or cornmeal and set aside.  In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.  Add the butter and cut it into the dry mixture with a pastry blender (or with your CLEAN hands) until the mixture resembles a coarse meal.  Mix in the parmesan.  Make a well in the dry ingredients and pour 3/4 cup of buttermilk into it.  Stir with a few quick strokes (don't over handle it) until a dough forms.  Turn the dough onto a floured surface.  Knead it gently (4 or 5 times with floured hands), then pat it into a 7-in. square.  S.ice the dough into diagonal strips and repeat in the other direction to creat diamond-shaped biscuits.  Usa a brush to lightly coat the dough with 2 Tbsp. of buttermilk and then sprinkle on some paremesan, gently pressing it into the surface.  Transfer biscuits to baking sheet.  Bake for 15 minutes or until golden brown.  Makes 15-18 small biscuits.  

I thinkI know what we are having for dinner tonight.  After typing this I'm dying to make it, biscuits and all!