Italian Tortellini SoupSarah Armstrong
This can be make with fresh or frozen tortellini, which makes it a great last minute supper idea, since most of the ingredients are pantry staples.
- 6 T butter
- 4 stalks celery, chopped
- 1 medium onion, chopped
- 3 small carrots, chopped
- 1 large can of diced tomatoes
- 4 cups chicken stock
- 1 package cheese tortellini
- 1 cup shredded Parmesan cheese
In a soup pot, melt butter. Add celery, carrots, and onion. Add the tomatoes and chicken stock. Bring soup to a boil. Add tortellini. Lower soup to a simmer and cook for about 20 minutes. Ladle into bowls and top with Parmesan.
Source: "If soup isn't hot enough to make a grown man wince, it's undrinkable."