Monday, October 28, 2013

Tortellini Soup

Tortellini Soup
It is soup weather here in New Mexico.  There is enough chill in the air that a nice hot bowl of soup warms you up.   Soup is also a great comfort food.  A bowl of soup makes you feel good all over.
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.

Tortellini Soup


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


  1. I do love tortellini soup, but I've never made it myself.

  2. I'm sorry Geraldine, I just snickered to myself at the thought of it being "soup season" in New Mexico. I can't imagine any kind of chill being in the air in New Mexico:) I guess if you're use to a certain temperature, the slightest drop must make it feel like "winter." I've only been to New Mexico in warm weather, so what do I know, lol...

    I do have frozen Tortellini in the freezer though and it certainly has dropped a few degrees around here (there was frost on the pumpkins this morning:) Tortellini Soup sounds just right!

    Thank you so much for sharing, Geraldine...

    1. My Grandmother used to get a great big chuckle when I wrote and told her how "cold" it was here in New Mexico. She live in Tyrone, PA.

    2. Makes sense to me, I'm about 45 minutes away from Tyrone!

  3. This one will definitely be going onto my to make list!