Health & Fitness
Recipe: Tortellini Soup
A perfect soup for a cold day. I remember my mom making this often during the fall and winter months. While I have changed the recipe a little, the heart and soul of it remains the same.
2-3 bags frozen cheese tortellini
3 32oz chicken broth
Cut veggies of your choice, I used:
- 3 stalks celery
- handful of baby carrots cut up
- 4 large mushrooms
- 1/4 bag frozen corn
Small onion cut into small pieces
Italian seasoning
Salt and pepper to taste
In a large stockpot start heating the chicken broth, add the Italian
seasoning and a dash or pepper and salt (add more later if you would
like). Add the vegetables and cook for about 7 minutes on medium
(until they softer but still slightly firm). Add the tortellini and
heat to a rolling boil, and cook until the tortellini is floating on
the top. Be careful not to over cook, since the tortellini and
vegetable will become too soft and fall apart. Enjoy!
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You can easily substitute meat tortellini or beef stock if you would
like. Use any vegetable you have on hand, fresh or frozen. I cut the
vegetables on the medium side so the kids can pull out what they do
not like.
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