Tortellini Soup

Tortellini soup is delicious and comes together in less than fifteen minutes, making it ideal for a weekend lunch or light, homey weeknight dinner. As a bonus, all the ingredients can be frozen or kept in your pantry for months at a time, so you can always have a quick meal handy. Round it out with bread or toast and microwave some frozen veggies (I like peas or corn, personally), and you’ve got a nutritious meal that practically makes its self. If you have the time, a green salad also goes along nicely.

Shake Says: We usually enjoy a red blend with this meal. They tend to be more affordable for weeknight enjoyment. If you feel like getting fancy, try making a Classic Champagne Cocktail.

For this you’ll need –

Sparkling Wine (Champagne, Cava, Prosecco, use something you enjoy enough to drink on its own)

Champagne Flutes

Sugar Cubes

Angostura bitters (I also like Scrappy’s Aromatic Bitters)

Lemon for twists

Put one sugar cube in each champagne flute you plan to serve and soak in bitters. Let them hang out for a few minutes. Open a bottle of sparkling wine and fill the flutes. Garnish with a twist of lemon. Cheers!

Soup Ingredients:

These amounts serve 1-3

1 package fresh Tortellini (Find it in the deli or cold packaged foods section. I like the simplicity of cheese, but there are also usually some meat options if you’d like something a little heartier)

32 oz chicken broth

4 large cloves of garlic, 5-6 if smaller (or a couple shakes of garlic powder, if you don’t have fresh)

Salt

Parmesan Cheese

Frozen Vegetables (optional)

Bread

Instructions

  1. If using frozen bread, preheat oven according to package instructions. If you’re serving toast, I like to prep the bread now.
  2. Pour chicken broth into medium-large saucepan-make sure it’s big enough that there will still be plenty of space when you add the tortellini. Add a couple pinches of salt and bring to a boil.
  3. When oven is hot, put in bread and set timer according to directions. If not having bread, put bowls in oven at lowest temperature to warm.
  4. Gently pour tortellini into boiling broth. Adjust heat so liquid continues to boil, but not at maximum effort. Set timer for 6 minutes. Test for doneness when timer sounds, and add 1-3 minutes as necessary. Remove from heat and let stand for 2-3 minutes when finished.

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  1. Start vegetables so they finish the same time as the tortellini.
  2. Warm bowls in oven once bread is removed. (Turn oven off)
  3. Serve tortellini in bowls with a ladle of broth. Sprinkle on some parmesan if desired, and serve with more parmesan, bread, and vegetables.

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Saucy Secrets:

This is a meal with endless variations. The bare bones meal I outlined above is a staple in our household, but I frequently mix it up when I have the time or ingredients. Below are a few of my favorite tricks, let me know if you think of any of your own!

To make a quick, colorful garnish, slice up some prosciutto or bacon and crisp it quickly in a skillet.

For a vegetarian option, use vegetable broth instead of chicken, and throw in a handful of cut veggies at the same time as the tortellini.

Before adding the broth, sauté the garlic in a little olive oil in the pot. It will infuse the soup with an extra aroma of garlic, and a rich dotting of oil across the soup when served.

Add cheese or a little ½&½ to the soup towards the end to make it creamy.

Throw in extras like leftover roasted chicken, diced tomatoes, or tomato paste to add a little heartiness.

2 Comments on “Tortellini Soup

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