Tuesday, December 13, 2011

Quick Tortellini Soup

I was craving a fresh yet filling soup last night so scoured the pantry and freezer just like the other night when I made the Crispy Baked Chicken with Pesto Cream Sauce.  Luckily I had some chicken broth and frozen tortellini, which is the main part of this soup.  It's probably the quickest meal I've made on the blog...15 minutes tops! It's a great throw-together-dinner after work when you need something to warm you up while still filling you up.


-6 cups chicken broth (one 48-oz box)
-4 cloves garlic
-1 shallot
-1 Tbsp olive oil
-salt and pepper to taste
-small pinch of crushed red pepper flakes
-2 cups refrigerated tortellini (any filling your heart desires)
-3 Tbsp shredded Parmesan Cheese
-3 Tbsp chopped tomato
-3 Tbsp chopped parsley

First, chop your garlic and shallot.  If you have onion on hand, and no shallots, those will work fine.  Just use about 4 Tbsp.

Next, in a large pot, heat the olive oil over medium-high heat for a minute and then add the shallot and garlic.

sprinkle with a little salt and pepper and saute for 2-3 minutes until the onion is clear and the garlic is fragrant.  You do not want the garlic or onion to brown!

Next, add the chicken broth and a pinch of red pepper flakes.  I added more than a pinch (as you can see in the picture) and it was a bit much.  If you want a good kick to the soup...add a bit more!

Bring the broth to a boil and then add the tortellini.  Cook according to the package directions (usually about 6-8 minutes).

While the tortellini is cooking, chop the parsley and tomato. I had the soup leftover today without these two things, so they aren't completely necessary.  They just add a bit of color and freshness to the soup.

Once the tortellini is done (they usually are floating) ladle the soup into bowls and garnish with the parsley, tomato and Parmesan Cheese - 1 Tbsp of each.  You can probably tell in the pictures, I accidentally photographed before I added the Parmesan...oops.  But, the Parmesan adds a wonderful nuttiness to the flavor of the soup.

Enjoy while still hot on the couch, while reading magazines and a candle lit (that's what I did).  Another fabulous, light soup is my re-creation of Hibachi's appetizer soup: Japanese Onion Soup. That soup is less of a meal since there is no pasta, and more of an starter to an Asian Meal, such as stir fry...but still just as yummy!

1 comment:

  1. I feel like I would mess this up, but it looks delicious!


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