Quick Tortellini Soup | Love Destinations
Quick Tortellini Soup
By: Whiskey
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Home-made chicken stock is what elevates this delicious soup to a sure-fire classic, but canned stock will work in a pinch.  (This recipe is a riff on one of Goldie’s favorite cookbook authors, Sarah Leah Chase.)

  • 2TBS olive oil
  • 2 ounces pancetta, finely diced
  • 3 cloves of garlic
  • 1 medium onion, finely chopped
  • 2 large carrots, finely diced
  • 2 celery stocks, finely diced
  • 1 cup sliced button mushrooms
  • 9 cups home-made chicken stock
  • 2 tsp dried Italian herb blend
  • 9 ounces best-quality spinach or cheese tortellini
  • 1 can (28 ounces) crushed San Marzano tomatoes packed in purée
  • 8 ounces fresh spinach, coarsely chopped
  • 1 cup freshly grated Parmesan cheese
  1. Heat the olive oil in a large stockpot over medium heat. Add pancetta, garlic, onion, mushrooms, carrot & celery; cook, stirring often, until lightly browned, 10 to 15 minutes.
  2. Add chicken stock & Italian herbs.  Bring to a boil and stir in tortellini. Simmer uncovered until the tortellini is cooked, about 10 minutes. Stir in the crushed tomatoes & simmer another 5 minutes.  Add the spinach & cook until just wilted, about 3 minutes. Season to taste with salt & pepper.
  3. Ladle the steaming cup of comfort soup into bowls and top with A LOT of grated Parmesan!
  4. Voilà, you will be the evening’s hero!

you can whip up this romantic, rib-sticking soup  in a jiffy!  it tastes like a cup of comfort on a cold winter’s evening…warming you heart, mind & body!

Recipe Quick Tortellini Soup
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