Tortellini Soup – Version 2
This is a creamy Tortellini Soup that is a meal all by itself. I used frozen Swiss chard that we grew in our garden but you can also use frozen spinach. This soup is filled with carrots, onions, celery, garlic, Swiss chard, five cheese tortellini and a creamy chicken broth topped off with freshly grated parmesan cheese…..so good!
Ingredients – I also used nutmeg and freshly grated parmesan cheese, not shown.
Place the oil in a large stock pot. Add the diced carrots, onions, celery and garlic.
Cook over medium heat until the vegetables are tender.
Add the frozen Swiss chard (or spinach) breaking it up into small pieces as it cooks.
Continue to cook until the Swiss chard is hot.
In a medium pot, boil tortellini according to the package directions but only cook half the time it says. Drain and set aside.
Mix the soup into the vegetables.
Add the water, chicken broth, nutmeg and stir well.
Add the tortellini. Heat through and serve.
Tortellini Soup - Version 2
3 Tbl olive oil
1 clove minced garlic
3 stalks celery, diced
3 carrots, peeled and diced
1 onion, diced
10 oz frozen Swiss chard or spinach
2 – 10.5 oz cans cream of chicken soup
3 – 14 oz cans chicken broth
1-1/4 cups water
1/4 tsp ground nutmeg
24 oz five cheese tortellini, or your favorite
grated parmesan cheese (to garnish the top of the soup bowls)
Place olive oil, carrots, onion, celery and garlic into a large stock pot. Heat over medium heat cooking until the vegetables are tender.
Add frozen Swiss chard (or spinach) breaking it up as you stir it into the vegetables. Continue to cook until the frozen Swiss Chard is hot.
Mix in the soup. Add the water, chicken broth, and nutmeg. Turn burner to low.
In a medium pot, cook tortellini according to the package directions except only cook the tortellini half the time it calls for. Drain and add to the vegetable mixture.
Turn the heat to the soup to a medium heat. Continue cooking until the soup is hot then serve with grated parmesan cheese on top.