tortellini soup
(1 rating)
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!!!
(1 rating)
yield
4 serving(s)
Ingredients For tortellini soup
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1 Tbspvegetable oil
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1onion chopped
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1garlic clove , minced
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2 cchopped carrots
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1/4 csliced celery
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4 cchicken stock
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1 Tbsplemon juice
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1/2 tspdried basil
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1/2 tspdried thyme
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2 ccheese tortellini
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1/2 cfrozen peas
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1/4 cparmesan cheese
- TOPPING
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parmesan cheese....as much as you like to taste
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1/4 csliced green onion tops
How To Make tortellini soup
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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.
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