Tortellini & Vegetable Soup
This flavorful and satisfying soup is packed with vibrant vegetables, plump cheese tortellini, and flavorful broth. Perfect for a cozy weeknight dinner or a simple lunch, it comes together quickly for a comforting meal that will warm you up from the inside out. Drizzle with olive oil, sprinkle with Parmigiano-Reggiano cheese, and enjoy a bowl of this delicious homemade goodness.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil, plus more for drizzling
- 2 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, thinly sliced
- 2 zucchini, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 6 cups chicken or vegetable broth
- 1 lb. fresh cheese tortellini
- 2 plum tomatoes, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
Instructions
- <b>Saut&#233; the vegetables</b>
- In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and saut&#233; until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
- <b>Cook the tortellini</b>
- Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.
- Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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