Main Courses

Tortellini and Vegetable Soup

Tortellini and Vegetable Soup

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Servings: 4

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

Ingredients

  • 2 Tbs. olive oil, plus more for drizzling
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 zucchini, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper, to taste
  • 6 cups chicken or vegetable broth
  • 1 lb. fresh cheese tortellini
  • 2 plum tomatoes, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

  • Sauté the vegetables: In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
  • Cook the tortellini: Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.
  • Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).

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