Tortellini Soup

Doreen Fish


For the 3 years I lived on Vancouver Island I belonged to a Community Kitchen and we cooked meals once a month for the less fortunate.
This was one of our popular soup recipes. We would cook up to 25 - 30 meals in the morning and then we'd all have lunch together...usually soup with crusty bread.
This soup is a favorite of my DH.
It does get thick upon sitting and I just add water when reheating!!!
This is easily doubled , tripled or quadrupled...we did when we were feeding 25 people.
It is delicious!!!

pinch tips: How to Skin Carrots, Potatoes and Apples






1 Tbsp
vegetable oil
onion chopped
garlic clove , minced
2 c
chopped carrots
1/4 c
sliced celery
4 c
chicken stock
1 Tbsp
lemon juice
1/2 tsp
dried basil
1/2 tsp
dried thyme
2 c
cheese tortellini
1/2 c
frozen peas
1/4 c
parmesan cheese


parmesan much as you like to taste
1/4 c
sliced green onion tops

Directions Step-By-Step

In a heavy saucepan, heat oil over medium heat, cook onion, garlic, carrots and celery., stirring often for about 15 mins until softened.
Add stock, lemon juice, basil and thyme. Bring to a boil.
reduce haet, simmer, covered for about 15 mins or until carrots are tender.
Add Tortellini, bring to a boil. Reduce heat and simmer covered for 5 mins. Stir in peas and parmesan cheese.
Ladle into bowls and sprinkle with onions and extra parmesan cheese.

About this Recipe

Course/Dish: Vegetable Soup