Tortellini Soup with

Stress Free Cooking by Barbara Seelig Brown

E-mail: barbara@stressfreecooking.com

Make this soup on a moment’s notice from your pantry and freezer. It can be on the table in 30 minutes or less, and can be served as an appetizer or an entree with a great salad. 

 

Serves 6-8 

 

Colavita extra virgin olive oil
2 cloves garlic, minced
32 ounces chicken stock
32 ounces vegetable stock
28 ounces diced tomatoes 
4 ounces chopped sun dried tomatoes (not in oil)
12 ounces water
1 cup fresh basil, chopped 
1 / 2 cup fresh oregano, roughly chopped
2 cups baby spinach
10 ounces uncooked cheese tortellini
10 ounces sliced fresh Cremini mushrooms
Parmigiano-Reggiano

Equipment: 8 quart soup pot with lid, grater 

Heat olive oil and garlic in soup pot over medium heat until garlic is fragrant.

Add stocks, both types of tomatoes and 12 ounces of water. Bring to boil. 

Add basil, oregano, spinach, tortellini and mushrooms and cook until tortellini are done, approximately 10 minutes. More water or stock can be added to achieve desired consistency.

Sprinkle with freshly grated Parmigiano-Reggiano.

©Barbara Seelig Brown