Saturday, September 24, 2011

Recipe - Cheese Tortellini Soup

Prep Time: 10 minutes

Cook Time: 35-45 minutes

Makes: 6 servings


1 6-8 ounce pouch dried cheese ravioli.

½ tsp each dried basil, thyme, oregano, parsley and tarragon

1 whole bay leaf

1/8 tsp red pepper flakes

½ tsp salt plus more to taste as needed

1/8 tsp white pepper

5 cups vegetable broth

3 heaping tbs tomato paste

1 medium onion – finely chopped

1 medium sized fennel bulb – finely chopped

1 large tomato – finely chopped

1 large bell pepper - finely chopped

2 carrots - peeled and shredded

olive oil

Parmesan cheese - optional

1-2 tbs fresh thyme or basil - finely chopped (if using thyme, only use 1 tbs as it can be a little over- powering)


In a large pot on medium heat, add 2 tbs olive oil. Saute all veggies except for the tomato, until mostly tender, about 7-8 minutes. Add tomato, cook another 3 minutes. Add in broth, tomato paste, all the dried herbs, salt and pepper. Bring to a boil then reduce heat and simmer for about 5 minutes. Add in pasta, cover and let simmer until it is tender about 15-20 minutes. Remove from heat stir in fresh thyme or basil - if desired. Remove bay leaf before serving. Top with some grated Parmesan cheese and you are set. Enjoy! :)

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