Tuesday, September 6, 2011

Quick and Delicious Tortellini Soup

I made this soup the other day and I totally love it! I used reduced sodium broth and tomatoes for this but I dare you to taste it once it's done before using salt.

  • 1 large onion, peeled and chopped
  • 3-4 carrots, peeled, halved and chopped (ends cut off)
  • 4-5 ribs of celery, washed, halved and chopped
  • 1 medium zucchini, washed, quartered and chopped (ends cut off)
  • 2 900 mL cartons sodium-reduced chicken broth
  • 1 14 oz can diced tomatoes (I use Unico, no salt added)
  • 1 454g bag cheese-stuffed tortellini, dethawed
  • 2 tbsp chili powder
  • 1 tbsp dried oregano leaves

Saute the onions in a Dutch oven pot (or a large soup pot) over medium-high heat, adding a little chicken broth whenever necessary to prevent the onions from burning. Once onions have softened, add carrots and celery. Saute, adding broth, for another 5-7 minutes to soften. Add zucchini, chicken broth and diced tomatoes then bring to a boil. Add tortellini then reduce to medium. Add chili powder and oregano then stir. Let cook for 8 minutes, stirring occasionally. Taste before adding salt. Serve. Makes 8 servings.

Total time: 10 minutes to chop vegetables, 20 minutes to cook

  • This is a great way to use up carrots and celery before going grocery shopping. 
  • I bet this would be good with beef tortellini too.
  • Other vegetables to try are artichokes, broccoli, peas, corn, mushrooms, red or green peppers. 
  • Other add-ins could include pesto, chopped sun-dried tomatoes or Parmesan cheese.

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