Tortellini Soup




  1. 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.
  2. 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.
  3. Let the soup simmer for another 5-10 minutes.
  4. Serve warm with a good helping of parmesan cheese – and to give it a kick some cayenne pepper.


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