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 servingsPREP
10 minCOOK
25 minREADY
40 minIngredients
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 ½ pound of Italian sausage meat with the onions. Sometimes we’ll also drop in meatballs.
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