Last night I made tortellini soup for dinner. It was DELICIOUS! My friend Elizabeth over at Rose Cottage asked for the recipe. So I’m putting it here for everyone to enjoy. This is an original creation, as are many of the recipes that I post here, so please respect my rights as a “home chef” and keep my name with the recipe. 🙂 Thanks 🙂
by Lori Scott (Lori4squaremom)
28 oz can low sodium or no-salt added whole tomatoes (I use organic that is seasoned with basil)
1 quart chicken or vegetable broth
16 oz. can cannellini beans (these are sometimes difficult to find, please substitute kidney beans, if you can’t find the others), drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 zucchini squash, diced
2 medium potatoes (I use yukon gold), diced (with peel on)
1 medium bell pepper (I use green, but you could use any color you prefer), de-seeded and diced
salt and pepper to taste
1 1/2 teaspoons italian seasoning
1/2 pound dried tortellini (I use the cheese stuffed type) OR 1 package fresh or frozen
In a large stockpot, saute onions and garlic in a tablespoon of the broth until they are translucent and soft. Add all other veggies, broth, tomatoes (tear the tomatoes apart with your hands as you are adding them to the pot) with their juices), and seasoning. Bring to a boil, add dried tortellini (if you are using fresh or frozen, reserve until you add the canned beans), let simmer for 20 minutes or until pasta is cooked through and carrots and potatoes are soft. Add canned beans (and if you are using fresh or frozen tortellini, add that as well), let simmer for 5-10 minutes more.
Serve in bowls with grated parmesan or romano cheese and garnish with torn fresh basil leaves. Serve this with a hearty bread and a big leafy dark greens salad.