Tuesday, April 29, 2014

Tortellini Soup

I tasted this delicious concoction a few weeks ago when a friend served it at her home one afternoon for lunch.  It's been adapted to better suit the taste of my guys, and it was a big hit the first time I served it.  It's on the menu again for tonight with a loaf of bread-machine bread - perfect for a rainy, cool, spring day . . .

Tortellini Soup

2 tsp. olive oil
1 1/2 C. chopped onions
1 C. diced carrots
4 C. vegetable stock
4 C. chicken stock
1 tsp. garlic powder
1 tabl. Season-All
1 tsp. dried basil
1/2 tsp. pepper
2 - 14.5 oz cans of petite diced tomatoes, undrained
1 - 19 oz. bag of frozen cheese tortellini

Heat oil over medium-high heat.  Add onions and cook 5 minutes.  Add carrots, stock and seasonings; bring to a boil.  Reduce heat to medium and cook until carrots are tender.  Stir in tomatoes (and juice) and tortellini.  Cover and cook 5-7 minutes. 

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