Just when you thought I couldn’t possibly find one more soup recipe to send your way, here I am back with this scrumptious tortellini number. Although honestly, it’s kind of a cross between a soup and a dish of pasta with lots and lots of warm and wonderful chicken broth sauce…that’s how hearty and filling it is. Think of it as chicken noodle soup meets macaroni and cheese, because those plump little tortellinis are filled with cheese, and they are floating around in broth that is flavored up with carrots, celery, onions and just the right amount of herbs and spices.
The second best part? The various parts of this soup are all made up of stuff you pick up in your supermarket. No hours of making chicken broth…pick up a box of Imagine or Pacific brand. No rolling and stuffing tortellini…pick up the already done kind in the fresh pasta part of your supermarket. Now it’s down to sauteeing the veggies in a little butter, tossing in the tortellini and some herbs and spices until it is all cooked up and wonderful, and then ladling it out. Sprinkle a little grated Parmesan on top and you are all ready for soup heaven.
Oh, and if you have leftovers? A day later after it’s had a chance to soak in all the various flavors, this soup is even BETTER. Yum, yum, yum.
- 3 tablespoons butter
- 1 cup chopped celery
- 1 cup sliced carrots
- ½ cup chopped onion
- 10 cups chicken broth (Imagine or Pacific brand)
- 2 cups water
- 2 9-ounce packages tortellini
- ¼ cup chopped parsley, plus extra for garnish
- Salt and pepper to taste
- ½ teaspoon nutmeg
- Freshly grated parmesan cheese
- Melt butter in large saucepan over medium high heat. Add vegetables and cook for 10 minutes, stirring now and then.
- Add broth and water and heat to boiling. Add tortellini, reduce heat, cover and simmer for 15 minutes or until tortellini is tender.
- Add parsley and spices and simmer 5 minutes more. Ladle into dishes and garnish with cheese and more parsley and serve at once.