What a simple, hearty and delicious soup this turned out to be. We love tortellini but I have never made soup with it. Usually I turn it into an Alfredo dish, but not this time! People get so focused on eating the same things over and over again that it’s nice when we fix something different like this Tortellini Soup! It was like two meals in one. First, the delicious five cheese tortellini followed by a delicious chicken based broth. This recipe makes enough for an entire family!
In a large stock pot, melt the butter and add the onion, celery, carrots and garlic.
Cook for 10 minutes over a medium heat, with a lid, stirring occasionally.
Add the chicken broth and water. Bring to a boil over medium heat.
Turn to a simmer and cook for 15 minutes with the lid on.
Add the herbs and tortellini and cook according to the package directions for the tortellini.
My tortellini said to boil for four minutes.
Sprinkle Parmesan Cheese on top and serve.
3 Tbl butter
1 clove garlic, finely chopped
2 medium celery stalks, washed and diced
1 medium carrot, peeled and diced
1 small onion, peeled and diced
1 carton 32 oz chicken broth
2 – 14 oz cans chicken broth
4 – 1/2 cups hot water
18 – 24 oz fresh cheese tortellini
1 Tbl dried parsley
1 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg
1/4 cup parmesan cheese
In a large pot, melt butter over medium heat.
Add onions, garlic, carrots and celery. Cook on medium heat with a lid for 10 minutes stirring occasionally.
Sir in the chicken broth and water. With a lid, bring to a boil over medium heat. Reduce to a simmer and continue cooking with a lid for 15 minutes, stirring occasionally.
Add tortellini and the rest of the ingredients, except for the parmesan cheese. Cook for what ever time the tortellini package says to cook it. Mine said four minutes.
Ladle into bowls and top with parmesan cheese.