Tortellini Vegetable Soup is a soul soothing, flavourful potage brimming with pasta and vegetables and easy enough for a busy weeknight.
Ingredients
1/4cupolive oil
2carrotspeeled, quartered lengthwise, then chopped crosswise
2ribs of celeryincluding some leaves if you have them, halved lengthwise, then chopped crosswise
2onionspeeled, trimmed, and diced
2teaspoonskosher salt
6clovesgarlicpeeled and thinly sliced
2cans diced14.5 ounce, fire roasted tomatoes
6cupschicken stock or vegetable stock
3stems fresh parsley
1stem fresh basil
2teaspoonsdried thyme
1bay leaf
16ouncesdried tortellinimushroom, cheese, or meat
Additional for serving:
4to 5 fresh basil leaves
1/4cupfresh parsley leaves
freshly grated ParmesanRomano, or Grana Padano cheese
Instructions
Drizzle the olive oil into a large soup pot or braiser over medium heat. When the oil is shimmery, add the carrots, celery, and onions. Sprinkle the salt over the top and stir well. Drop the heat to low, and sweat the vegetables, stirring frequently, until the onions are translucent and the celery and carrots are beginning to soften, about 7 to 8 minutes. Add the garlic and stir. Cook until the garlic is fragrant, about 1 minute.
Stir in the tomatoes, chicken or vegetable stock, stems of parsley and basil, dried thyme, and bay leaf. Bring to a boil, put the lid on the pot, lower the heat and simmer for 20 minutes. At this point, you can transfer to a container and refrigerate the base for up to 3 days, or freeze for up to 3 months, or you can stir in the tortellini and cook just long enough for the pasta to become al dente. Remove and discard the bay leaf, and parsley and basil stems. Tear the additional fresh basil and parsley over the soup and stir in to distribute. Scoop the soup into serving bowls and grate cheese over the top just before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.