Tortellini Soup

INGREDIENTS:

4 c vegetable broth

8 oz mushrooms (roughly chopped)

1/4 onion (any color is fine, diced)

2 carrots (diced)

1/2 zucchini (about 1/2 c diced)

3 oz kale

1 can diced tomatoes

1/2 t salt

1/4 t cracked pepper

pinch of chili flakes

1/2 t Italian seasoning

1/4 c olive oil

About 20 tortellini (I normally do 5 per serving)

 

 

 

 

yield: 4-5 servings

If tortellini is frozen, pull it out to thaw.

Some days I just don't know what to make for lunch (or dinner for that matter).You've been there, right? You just think to yourself, "There's nothing in the house to eat." Granted, sometimes there's isn't anything in the house that you can cook, but if you have some veggies you can always make soup. I like to keep my pantry pretty stocked for days like that. I always like to have a couple of cans of tomatoes on hand, and some broth. After a couple of days of cooking I normally will look in the fidge and just see odds and ends when it comes to veggies, a quarter of onion, maybe bit of pepper, or a carrot or two. The two ways I like to use those leftover veggies is either in a scramble or soup. I love soups because most recipes are very quick and can be made within 30 minutes, and they're a great way to warm up on a cold day. You can use store bought tortellini for this soup or make your own. I normally have extra tortellini when I make a batch so I freeze them and save them for soup. My daughter loves pasta and soup, so when I combine the two she's a very happy little girl.

Divide up the oil in a saute pan and sauce pot (pictured is a 2 qt but you can use a bigger pot if you have it). Start caramelizing your mushrooms in the pan, and your carrots and onions in the pot.

Your carrots and onions don't have to be perfectly diced. You just want them in nice sized pieces that will fit on a spoon. I don't even bother peeling my carrots. Just give them a rinse and cut them up, why waste the peel?

When your onions start to get some color on them, add your vegetable broth.

Let the soup simmer and when your mushrooms have a good color on them, add them to the pot.

Dice up your zucchini after you have added the mushrooms, you should have about a 1/2 c. If you have less or more, that's fine. This is what I had in the fridge, so that's what I added.

Cut up the kale and add to the pot with the zucchini and can of tomatoes. You don't have to strain, just dump the whole can into the pot. If any tomatoes remain in the can you can rinse them out with a little water and then add to the pot. A little extra water won't hurt the soup.

Add 1 T of olive oil, herbs and chili flakes and simmer for 20 minutes.

After 20 minutes veggies will be tender and onions will be transluscent.

When veggies are tender, add your tortellini. Submerge them in the soup and when they begin to surface they are cooked. Fresh tortellini only takes a couple of minutes to cook, if they are still a little frozen, allow more time.

I like to finish off the soup with a little grated Asiago (or parm) cheese. Enjoy.

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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