Seriously Good Tortellini Vegetable Soup

Yum

The more rain we get in Southern California this winter the more soup I'm going to make!

It's raining again here, (and I'm not complaining...we need it bad!) so another soup in on the menu.  Plus, soup is good for you and I've been under the weather this last week and a good soup helps heal the body and the soul.

This is a basic vegetable soup that I added some tortellini pasta to for a little extra substance.  This is the soup that depends on quality ingredients so the flavors shine.  This is also the soup that you go to on a cold winter night and you want something quick.  It takes about 40 minutes to make.  I love having a steamy bowl of delicious soup in under an hour, don't you?

SERIOUSLY GOOD TORTELLINI VEGETABLE SOUP

Carrots, celery, and zucchini along with really good chicken broth (I use low sodium to control the salt content) make up the base for this soup.  There aren't any added flavors such as spices or herbs, other than salt and pepper.  Then we add in the additional items of chopped tomatoes and cheese tortellini with a final sprinkle of Parmesan cheese.  Trust me this soups flavors shine in the wonderful broth.  It's not a whole bunch of soup, as it serves 4 healthy portions, so you can certainly double this for more. 

If you want to make and freeze the soup l would suggest not adding the tortellini before freezing.  Add it when warming up the soup and allow the pasta to cook for about 5 minutes.  Note:  Tortellini will soak up all the broth and bloat up if added prior to freezing.

We love this Seriously Good Tortellini Vegetable Soup and make it often because it is so simple and quick.  A perfect weeknight meal in under 45 minutes.

Enjoy!






Seriously Good Tortellini Vegetable Soup

Servings: 4

2 Tbs. olive oil, plus more for drizzling

2 carrots, halved lengthwise and thinly sliced

2 celery stalks, thinly sliced

1 large zucchini, halved lengthwise and thinly sliced

Kosher Salt and freshly ground pepper, to taste

6 cups low sodium chicken broth

1 lb. cheese tortellini (fresh or frozen)

2 Roma tomatoes, chopped

1/4 cup finely grated Parmesan cheese

In a medium to large sauce pan over medium high heat, warm the 2 tablespoons of olive oil.

Add the carrots, celery, and zucchini to the pan and sauté until softened, about 10 minutes.  Season with salt and pepper.  Add the broth and bring to a boil.  Reduce heat to low and simmer for about 20 minutes. 

Add the tortellini and cook for another 5-7 minutes.  Add the chopped tomatoes and taste for seasoning and add salt and pepper if needed.

Ladle soup into bowls and drizzle with a little olive oil and a sprinkle of Parmesan cheese.

adapted from Williams Sonoma Tortellini and Vegetable Soup