Golden Tortellini Soup

Name: Golden Tortellini Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 garlic cloves, finely chopped; 2 medium celery ribs, chopped; 1 small onion, chopped; 1 medium carrot, chopped; 3 tablespoons butter; 8 cups vegetarian chicken broth; 4 cups water; 2 (10 ounce) packages dried cheese-filled tortellini (I often use fresh tortellini and adjust the cooking time accordingly); 2 tablespoons chopped fresh parsley; 1/2 teaspoon pepper; 1 teaspoon freshly grated nutmeg; freshly grated parmesan cheese

Submitted by Lumberjackie

"Here is a Tortellini Soup that uses a clear and golden broth, rather than a tomato soup base. The nutmeg adds an amazing scent and flavour, and the soup tastes great the next day. I've adapted the original recipe, found in "Betty Crocker's Italian Cooking", for a vegetarian version."

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photo by iris5555

Ready In:: 55mins
Ingredients:: 12
Serves:: 6

ingredients

2 garlic cloves, finely chopped
2 medium celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
3 tablespoons butter
8 cups vegetarian chicken broth
4 cups water
2 (10 ounce) packages dried cheese-filled tortellini (I often use fresh tortellini and adjust the cooking time accordingly)
2 tablespoons chopped fresh parsley
¹⁄₂ teaspoon pepper
1 teaspoon freshly grated nutmeg
freshly grated parmesan cheese

directions

Cover and cook the garlic, celery, onion, and carrot in butter in a large pot over medium-low heat for 10 minutes.
Stir in the broth and water. Heat to boiling, and reduce the heat.
Stir in the tortellini. Cover and simmer for 20 minutes or until the tortellini is tender, stirring occasionally.
Stir in the parsley, pepper, and nutmeg. Cover and cook for 10 minutes.
Top each serving with cheese.

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Reviews

This was a very nice and filling soup. I did add some sausage and omitted the nutmeg, but otherwise followed the recipe.

iris5555

RECIPE SUBMITTED BY

Lumberjackie

I've recently completed my undergrad degree, and I'm taking some time off before returning to grad school. I've done lots of cooking since graduating, and I continue to collect more recipes than I could ever possibly make. I'm a vegetarian, and I try to make environmentally sustainable and socially conscious food choices, using local, organic, and fair trade products whenever possible. I believe that any food experience should be enjoyed holistically, with appreciation for the flavour, texture, smell, and appearance of a dish, and consideration for where the ingredients have come from and the processes they've undergone before arriving in my kitchen. I discovered earlier this year that I have Celiac Disease and a dairy intolerance, so I'm learning new ways to cook and eat in a world full of wheat and dairy. A sad goodbye to sandwiches, pizza, beer, and cinnamon buns.

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