Quick Tortellini Soup is one of my favorite recipes because it is easy, fast and includes lots of fresh veggies. I actually first made this recipe while in the nutrition program at the University of Oklahoma in our food preparation lab. I can’t believe I am still making it ten years later, but I guess that means it’s good right? I have altered the recipe to feed a larger crowd, but this is a soup that you could modify in many ways depending on what you have on hand.
Quick Tortellini Soup
Ingredients:
-2 T. vegetable oil
-1 onion, chopped
-2 zucchini, chopped
-1½ C. carrots, chopped
-2 cloves garlic, minced
-32 oz. low-sodium chicken broth (or vegetable broth)
-2 ears corn, cut off the cob (or 1 C. frozen corn)
-½ pint cherry or grape tomatoes, halved
-1 t. pepper
-½ t. salt
-9 oz. package fresh tortellini (whole wheat if you can find it)
-parmesan cheese, freshly shaved or grated
-1 handful fresh basil, torn
Directions:
1. In a soup pot or dutch oven, heat oil until hot over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often until onion is limp, about 5 minutes.
2. Add tomatoes, salt, pepper and broth. Heat to boiling.
3. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender (about 5-6 minutes).
4. Serve with a sprinkling of parmesan cheese and fresh basil.
Fresh, easy, fast and delicious!
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Thank you Alisa, I added it!
[…] a side note – I made a very yummy tortellini soup this evening! The recipe was taken from here. It passed the David […]