Tortellini Soup

 

 

Last winter my husband and I – mostly my husband, the soup master – made this Tortellini Soup and I immediately fell in love. This is one of those soups that you can enjoy consuming without the guilt – unless you pile on the Parmesan cheese like I do!

 

What you’ll need:

¼ cup Celery

2 tablespoons Butter

1 dash Salt

1 dash Black Pepper

2 cups Vegetable Broth

1 cup Water

3 cups Cheese Tortellini – frozen or fresh

1 cup Diced Tomato

1/4 cups Chopped Zucchini

1 packet of George Washington’s Rich Brown Seasoning and Broth

1 teaspoon Balsamic Vinegar

½ teaspoon Black Pepper

½ teaspoon Salt

¾ teaspoon Herbs de Providence

1 teaspoon Garlic Powder

¾ teaspoon Fresh Garlic

Parmesan Cheese – Optional

 

 

*Sorry I forgot to take pictures of how to make this! Luckily it is pretty easy to make so hopefully you will forgive me! 

 

First, melt 2 tablespoons of butter and sauté 1/4 cup of chopped celery with a dash of salt and pepper at medium heat until the celery becomes tender. Next, add 2 cups of vegetable broth and 1 cup of water and bring it to a boil.

 

Once it begins to boil add the 3 cups of frozen tortellini – if you are using fresh tortellini add it at the same time as the tomatoes and zucchini. After about 5 minutes add 1 cup of diced tomatoes and 1/4 cup chopped zucchini and add the seasonings – 1 packet of George Washington’s Rich Brown Seasoning and Broth, 1 teaspoon balsamic vinegar, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 3/4 teaspoon Herbs de Providence, 1 teaspoon Garlic Powder, and 3/4 teaspoon chopped Fresh Garlic.

 

Let the soup simmer for another 5-10 minutes.

 

 

Serve warm with a good helping of parmesan cheese – and to give it a kick some cayenne pepper.

 

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