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Sunday, January 2, 2011

Tortellini Soup

It's a new year, and time to breathe some new life into this forgotten blog of mine. I'm ready to post a few recipes and inspiration. I'll get right down to business.

This here recipe is an old one for me, actually. I started making it as a newlywed 14 years ago, so I can tell you it's quite simple. I originally found this recipe in a Betty Crocker cookbook and have made a few tweaks of my own. It's a versatile soup and can be used for lunch or dinner. Since my oldest and I are a bit under the weather, we're having it for dinner. I'm hoping that the little picky eater will eat it as well since it's got pasta in it. I consider it a twist to classic chicken noodle, even though there's no chicken in it. It wouldn't be a bad idea to throw some in!

Tortellini Soup

1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, finely chopped
2 medium celery stalks, chopped (1 cup)
3-4 medium carrots, chopped or sliced
1 small onion, chopped
White wine
2 cartons (32 oz each) chicken broth
4 cups water
2 packages (9 oz each) dried cheese-filled tortellini or refrigerated tortellini
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
1 teaspoon freshly grated whole nutmeg, or more to taste (the nutmeg makes this soup, IMO)
Freshly grated Parmesan cheese

Melt butter and olive oil in 6-quart Dutch oven over medium-low heat. Saute garlic, celery, carrot and onion until fragrant and onions are translucent. Deglaze the pan with a few glugs of white wine.
Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Stir in parsley, pepper and nutmeg and any other seasons you desire (I like Italian seasonings). Cover and simmer about 10 minutes, stirring occasionally, until tortellini are tender. This may take less time if using refrigerated pasta. Top each serving with cheese.

*This makes a large amount. I don't know how well it would freeze because of the pasta. Once it's refrigerated, the pasta tends to soak up more of the broth so you may need to add more water when reheating. Or, you may just use 1 pkg. of pasta to begin with. Just depends on how much broth you want.

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