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Sunday Recipe Club: New, Improved Tortellini Soup

October 29th, 2017

You can make this one in 20 minutes, if you’re good at chopping. If you’re bad at chopping? Slow down.

Bon appetit, babies!


Tortellini Soup

Chop and saute until it’s carmelized a little:

One onion
6-8 cloves of garlic
2 stalks celery
1 red pepper

(I didn’t put in any carrots, because I forgot, but they would be nice)

Saute, saute. Add fresh or dried basil and parsley, salt and pepper, to taste.

Add one chopped fresh tomato.

Stir in one jar basil pesto.

Add broth (I used chicken stock).

Slice two smoked sausages; add one package frozen broccoli, one can corn, and some cooked chicken (I used the shelf-stable kind in an envelope — that’s my go-to for everything now from chicken to tuna to salmon)…

…and… one package frozen cheese tortellini.

Add more broth, if needed (my gauge is about two inches of liquid above the ingredients). Bring to a boil, then turn down and simmer until done.

Sprinkle bowls of soup with parmesan cheese, serve with cornbread and a green salad.

Really nice, easy dish for a cold, rainy day like today.

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