Tortellini Soup
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
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 59 | ml |
onions
finely chopped |
|
| 237 | ml |
mushrooms
sliced |
|
| 1 | each |
garlic
minced |
*
|
| 419.1 | ml/g |
chicken broth
condensed, canned - or use 1 qt/litre of fresh stock and omit the water |
|
| 473 | ml |
water
|
|
| 260.1 | ml/g |
cheese tortellini
fresh |
*
|
| 237 | ml |
green peas
frozen |
|
| 3E+1 | ml |
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.
