Sunday, January 23, 2011

Vegetable Tortellini Soup

Here is the perfect soup for these cold,winter evenings.Simple to make,and tastes delicious!The beauty of this soup is that you really can use whatever vegetables you have at home.In a pinch,frozen mixed vegetables work just as well.I have also been know to throw in yellow squash,or shelled edamame.Also,although most days I use homemade chicken stock,Swanson's works just as well.It is all about using what is in your cupboard & freezer to stay warm!
1 pkg. of fresh tortellini
2 medium zucchini
3 carrots,peeled & sliced
1 bunch of broccoli
1 small bunch of cauliflower
1/2 pkg. frozen peas
1 tsp. dried basil
a clove of garlic,minced
2 tbsp.olive oil
10-12 cups of chicken stock
grated parmesan(the real stuff!)
  In a stockpot,saute the minced garlic & basil in the olive oil for one minute.Do not let the garlic burn.Add the chicken stock.Add all of the vegetables you are using and the tortellini.Bring to a boil,then lower to a simmer.Let simmer for 30-40 minutes.Ladle into a bowl and sprinkle parmesan on top.
****When using real parmesan,always save the rind.In a soup like this,or a minestrone soup,throw the rind into the soup while it is cooking,and it adds great flavor & thickens the soup slightly.Parmesan rinds can be stored in freezer bags and kept frozen until needed.Once used,discard.

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