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Tortellini Soup

 
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My favorite tortellini soup recipe. It's quick and easy to fix on a busy night and full of tasty, healthy ingredients. Make it Italian by adding some Italian seasoning and parmesan cheese rind while cooking.

Yield

8

servings

Prep

10

min

Cook

25

min

Ready

40

min

 

Ingredients

1 tablespoon olive oil
¼ cup onions
finely chopped
1 cup mushrooms
sliced
1 clove garlic
minced
*
14 ½ ounces chicken broth
condensed, canned - or use 1 qt/litre of fresh stock and omit the water
2 cups water
9 ounces cheese tortellini
fresh
*
1 cup green peas
frozen
2 tablespoons parsley leaves
snipped

Directions

In a large saucepan or Dutch oven heat oil.

Add onion, mushrooms, and garlic.

Cook, stirring occasionally until onion is tender.

Add chicken broth and water.

Bring to a boil.

Add tortellini and cook until al denté or tender as desired.

Stir in the peas, cook for a few minutes, add the parsley and serve.

Variations

The flavor can be greatly enhanced by simmering the soup stalk for 20 minutes with a leftover parmesan rind and adding 1 teaspoon of Italian seasoning before adding the tortellini.

Any kind of tortellini can be used. We like tri-color cheese tortellini, either fresh or frozen.

"Beef" it up

To "beef" it up, omit the oil and cook 1/2 pound of Italian sausage meat with the onions. Sometimes we'll also drop in meatballs.

Tortellini Soup

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 4644% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 114mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 5%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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