In The Kitchen: Roasted Tomato Tortellini Soup

Oct 27th

 One of my favorite things to cook in the fall is soup. Tomato soup and grilled cheese. Homemade chicken noodle. Italian wedding soup. You name it, I love to make it. I try to make a big batch on Sundays to enough throughout the week. Well since I love cheese and tortellini I have been attempting making a homade tortellini soup. It was quite simple really and I just applied some basic soup cooking rules.

Starting with the base of many soups— carrots, celery, onions and garlic— I just kept adding some of my favorite flavors, spices and vegetables. At the end I threw in tortellini and of course added some sprinkle cheese on top. This turned out delicious and as you will see I made enough for an army. The instructions are half of what I did. If you want it more “brothy” just add more chicken broth. Play around until you get the consistency you want. Tellme what you think!!!

Start by cooking chopped onion (1), carrots (2) and celery (2 stalks) in olive oil.

Add in 4 cloves of chopped garlic.

Season the vegetables with salt, pepper, lemon pepper and oregano.

Add in 2.5 cups of chicken broth and bring to boil.

Toss in a 1/3 cup of butter and cover.

Cook for 10 minutes on a low heat.

In the meantime, chop 4 Roma tomatoes, season and sprinkle with olive oil. Bake at 400 for 10 minutes. Finish with a low broil for about 3-5 minutes.

Add in the roasted tomatoes along with 2 chopped zucchini.

Add in one can of kidney beans (washed and drained!!).

 A little more seasoning doesn’t hurt.

Add in 2.5 more cups of chicken broth. Bring to a boil for about 5 minutes.

Add in one package cheese tortellini. (or which ever type you like)

Reduce to low and let everything cook for about 15 minutes.

What it looks like just hanging out on low heat.

 A little Parmesan cheese sprinkled on top doesn’t hurt.


Would you make this?