For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto, which adds an herbaceous note to the simple dish. Round out the meal with a loaf of crusty Italian or whole-grain bread.
Tortellini and Vegetable Soup
2 Tbs. olive oil, plus more for drizzling
2 carrots, halved lengthwise and thinly sliced
2 celery stalks, thinly sliced
2 zucchini, halved lengthwise and thinly sliced
Salt and freshly ground pepper, to taste
6 cups chicken or vegetable broth
1 lb. fresh cheese tortellini
2 plum tomatoes, chopped
1/4 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmigiano-Reggiano cheese
Saute the vegetables: In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
Cook the tortellini: Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.
Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.
8 comments
I think I will make this for a family gathering with fresh home made bread
Peace
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[…] one of my favorite sources for yummy, easy and health recipes is the williams-sonoma blog, taste. this week i made a truly easy vegetable soup with cheese tortellini – original recipe found here. […]
[…] Tortellini and Vegetable Soup Garnish this hearty vegetable soup with a spoonful of store-bought pesto, which adds an herbaceous note to the simple dish. Round out the meal with a loaf of crusty bread. […]
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This sounds so flavorful. I love the idea of serving it with a crusty bread. Excellent for dunking and absorbing the deliciousness of the broth.
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