Today I have a really easy, throw-it-together-in-no-time recipe for you. I was over at my parents’ house one night when my dad gave me a package of tortellini and told me to make soup. Never having made tortellini soup before, I was at a loss for what to do. I looked up a few recipes online and ended up mixing and matching ingredients based on what we had in the pantry. The result was a really good, herby soup that was filled to the brim with tortellini. The addition of carrots and tomatoes make me feel like it’s healthier than it probably is, and the beans make it more filling. I’ve made it again since then, and every time I find myself throwing in more herbs. I basically raid my spice rack and add whatever sounds good. This recipe is how I originally made it, but feel free to throw in extra spices as you please.
3 Tbsp. olive oil
1/2 tsp. Penzey’s Minced Garlic (or 2-3 cloves of fresh garlic)
1/4 tsp. dried dill
1/4 tsp. dried parsley
1 can (15 oz) petite diced tomatoes
1 can sliced carrots, drained and rinsed
1 can great northern beans, drained and rinsed
6 cups chicken stock (I use water and Penzey’s Chicken Soup Base)
pinch of freshly ground black pepper
1 20 oz. container of tortellini (I used Three Cheese)
grated Parmesan, optional
Heat a medium pot to medium low. Add olive oil, garlic, dill, and parsley and saute for a couple of minutes.
Add tomatoes, carrots, beans, chicken stock, and pepper. Bring to a boil then reduce heat to low and simmer for 30-45 minutes.
Raise heat to medium and add tortellini. Cook for 7-9 minutes (or more or less depending on tortellini instructions). Top with grated Parmesan and serve.
This is a great, quick soup for winter weather. Since tortellini can be frozen or kept in the fridge for some time and the vegetables are canned, these are good ingredients to keep on hand for those times you have nothing to make. The herbs add a good flavor and I love how filling this is.
What’s your favorite quick meal?