Yesterday, I made some Tortellini Soup. I had some dried Tortellini and I thought using them in a good soup was the right thing to do.
Chicken broth is the base for the soup. To the broth I added some garlic, celery, carrots, a leek, some dried parsley flakes, basil, and some salt and pepper. The dried tortellini is cooked in the broth until tender. I served the soup topped with some freshly grated Parmesan cheese. MMM was it ever good. The broth was very flavorful and the carrots and celery added a nice color to the soup. The tortellini absorbed the delicious chicken broth as it was cooking and tasted very good. This is soup the whole family will enjoy and it is very economical to make.
3 tablespoons butter
2 cloves garlic, finely minced
1 leek finely chopped white and light green part only
1/2 cup diced celery
1/2 cup sliced carrots
3 (32 oz) cartons Chicken broth
2 (9 oz) packages dried cheese-filled tortellini
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
Freshly grated Parmesan cheese
1. Melt butter in a Dutch oven over medium-low heat. Cover and cook garlic, leek, celery, and carrots, in the butter for 10 minutes, stirring occasionally.
2. Add broth and heat to boiling. Reduce heat and stir in the tortellini, dried parsley, salt, dried basil, and ground black pepper. Cover and simmer for 25 minutes or until tortellini are tender. Stir the soup occasionally.
3. Serve. Top each serving with the Parmesan cheese.
Makes 10 servings