Easy Tortellini Soup
There is nothing like soup on a cold, rainy day but for me, this is one I can have regardless of the weather, all year round. My easy tortellini soup gives you the same sense of comfort and nostalgia you would get from chicken soup and is just as flavorful.
Servings: 6
Calories: 82kcal
Cost: $18
Equipment
- Cutting Board
- Peeler
- Slicing Knife
- 12 qt. pot (stock pot for soup)
- Spoon
- Ladle
- Bowls
- Tupperware container
Ingredients
- 2 tbsp Olive Oil
- 5 medium Carrots
- 5-7 medium Celery Stalks including celery leaves
- 1 small Vidalia Onion
- 1 tsp Sea Salt more to taste, if needed
- 1/2 tsp Cracked Pepper more to taste, if needed
- 5 tbsp Bouillon Used Better than Bouillon Premium Roasted Chicken Base
- 1 20 oz package Cheese Tortellini Used Buitoni fresh pasta
Instructions
- Wash and Dry Carrots and Celery
- Peel and Medium Dice Onion and Carrots; Medium Dice Celery
- Add 2 Tbsp of Olive Oil to pot on Medium Heat
- Add Onion, Carrots, Celery, Salt and Pepper to Pot and sauté for about 10 minutes, until vegetables begin to soften
- Fill Pot with water three quarters of the way full and add Better than Bouillon; Bring to a boil stirring occasionally, then reduce to simmer for at least 10 minutes
- Add Tortellini to pot. You know they are cooked once they rise to the top of the pot and should only take a couple minutes.
- Ladle soup into a bowl and serve
Notes
Interested in adding different vegetables?
- Try fennel - this can be sautéed at the same time with carrots, celery and onions
- Try spinach - this should be added at the end with the tortellini, as it cooks quickly
Nutrition
Calories: 82kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 476mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8508IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg