March 19, 2017

TORTELLINI SOUP








I made a large potful of Tortellini Soup last week.  The weather had turned off freezing cold after an unusually warm February.  We will be eating leftovers, but that's okay with me.  I love soup.  Soup is my favorite.



TORTELLINI SOUP

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Tortellini Soup:  1 small onion, 1 stick of celery, 1 heaping teaspoon of minced garlic, 1 tablespoon of butter, 1 tablespoon of extra-virgin olive oil, 1 can of diced tomatoes, 1 can of Kidney Beans (rinsed), 1 can of Great Northern Beans (rinsed), 1 package of frozen cheese-filled tortellini, water, two tablespoons of chicken bouillon, 1 heaping tablespoon of Italian Seasoning, and salt and pepper to taste.

In a large soup pot, sautée onion and celery until tender.  Add minced garlic and sautée for a minute or two more.  Add tomatoes, Kidney beans, Great Northern Beans, water (to cover well) chicken bouillon, and Italian Seasoning.  I simmered on low for approximately an hour to an hour and a half.  Add tortellini and let simmer for five to ten minutes.  Salt and pepper to taste.  Ladle into bowl and sprinkle with Italian Cheese Blend.

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