I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, December 3, 2011

Tortellini Soup

'Tis the season for colds and flu's....so therefore also the season for brothy soups. The husband was home sick from work yesterday so I wanted to make him something comforting and easy to eat, but I knew that I needed something that would be hearty enough to help me make it through a long Friday night at work. So I came up with this tortellini soup. It is so simple to put together, is flavorful without being overpowering, and is just as delicious for a weekday lunch or dinner as it is for a sick-day meal.

Tortellini Soup
2 TB olive oil
1 medium onion, chopped
2 cloves garlic, sliced
2 carrots, chopped
2 stalks celery, chopped
32 oz. chicken stock
2 1/2 c. water
8.8 oz. dried tortellini (I went with spinach and ricotta)
salt and pepper

Heat the olive oil in a dutch oven over medium heat. Add the onions and cook until tender and translucent. The add the garlic and cook until fragrant, about 1 minute. Then add the carrots and celery and cook until tender, about 8-10 minutes.
Add the chicken stock and water to the pot and turn the heat up to high to bring the liquid to a boil. Add the tortellini and cook until tender, about 13-15 minutes. Salt and pepper the soup to taste and serve.

1 comment:

That Girl said...

I do a similar soup for sickness. Tortellini just lends itself to broth based soups.