Tortellini Soup
Plump, tender tortellini swim in a rich chicken stock layered with tomatoes, spinach, peppery arugula, basil, and nutty parmesan rinds. Starting with a background of aromatics made from celery, garlic, and sweet onion – it’s a light but hearty soup, loaded with deep, savory flavors and quick to get on the table.
Equipment
- Dutch oven or stockpot
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 stalks celery, chopped, about 1 cup
- 1 small sweet onion, chopped, about 1- ¼ cup
- 2 cloves garlic, chopped, about 1 teaspoon
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
- 1 tablespoon concentrated chicken base
- 1 can stewed tomatoes, 15-ounces
- 1 package organic frozen spinach, 10-ounces
- ¼ cup fresh arugula, packed when measuring
- 1 teaspoon dried basil, or 2 tablespoons fresh, chopped
- 2 Parmesan rinds
- 6 cups chicken stock
- 1 package cheese filled tortellini, 9-ounces
- Grated Parmesan cheese for serving
Instructions
- Melt the butter and olive oil in a Dutch oven over medium heat. Add the chopped celery and chopped onion, sautéing until they are very tender and the onions are translucent, about 8 to 10 minutes.
- Stir in the chopped garlic along with the kosher salt and cracked pepper. Cook for an additional 3 to 4 minutes.
- Add the chicken base, stewed tomatoes, frozen spinach, arugula, basil, and the Parmesan rinds. Break up the tomatoes into bite size pieces then pour in the chicken stock. Continue cooking over medium heat for about 30 minutes to allow the stock to reduce a bit and the flavors to intensify and meld together.
- Stir in the tortellini and cook for an additional 10 to 12 minutes or until the pasta is tender.
- Ladle into bowls and garnish with grated Parmesan cheese.
Notes
You can find Parmesan rinds in the cheese counter of your food markets. They add a richness to soups and stews and can be kept in your freezer.