tortellini soup
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!!!
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1 - onion chopped
- 1 - garlic clove , minced
- 2 cups chopped carrots
- 1/4 cup sliced celery
- 4 cups chicken stock
- 1 tablespoon lemon juice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cups cheese tortellini
- 1/2 cup frozen peas
- 1/4 cup parmesan cheese
- TOPPING
- - parmesan cheese....as much as you like to taste
- 1/4 cup sliced green onion tops
How To Make tortellini soup
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetable Soup
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