I’m always on the lookout for new soups, especially recipes like this one that feature vegetables. This quick and easy Italian-inspired soup calls for store-bought cheese tortellini (or your favorite flavor) and other ingredients that can be kept on hand.
I followed the recipe except for sauteing some diced onion along with the carrots and celery. I also substituted broccoli for the zucchini and canned diced tomato (about 1/2 cup) for the fresh tomatoes. For protein, I added some diced cooked chicken. Garnish each serving with a dollop of pesto and some Parmesan cheese.
Tortellini and Vegetable Soup
-recipe from williams-sonoma.com
For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.
2 Tbs. olive oil, plus more for drizzling
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, halved lengthwise and thinly sliced
Salt and freshly ground pepper, to taste
6 cups chicken or vegetable broth
1 lb. fresh cheese tortellini
2 plum tomatoes, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese
In a large saucepan over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.
Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).