PPN: Tortellini Soup

One day I'll make Mario Batali's marvelous tortellini in brodo. But, that requires making the tortellini from scratch, plus cooking an intense all-day broth.  That will be an experience, I'm sure.  But, I'm not up to that right now.  Instead, I used ready made tortellinis and stock.  This is a good tasting meal, that most people enjoy eating.  And the fact that it's incredibly quick and easy certainly recommends it for those moments when preparing a meal seems downright demoralizing.  It's also a recipe that lets you improvise and add the ingredients that you like. I added some leftover chicken, but Italian sausage would be good too. Or leave meat out and enjoy a perfect vegetarian meal.

This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. Each Friday Ruth has a recap of wonderful pasta recipes from bloggers from all over the world.  So, do stop by and check it out.

I used chopped basil, baby spinach, slivered carrots and sweet red bell pepper.  But, any vegetables would be fine.

Tortellini Soup

This is just a suggestion.  Make it the way you want.

1 package of ready made cheese tortellini
about 8 cups chicken or vegetable stock
about 1/2 cup slivered carrots and red bell pepper
1/2 cup chopped basil
2 handfuls baby spinach or arugula
1 cup chopped cooked chicken (optional)
salt and pepper
1/2 cup grated parmesan

Cook the tortellini according to package directions. As the water for it is coming to a boil, prepare your vegetables and herbs, and heat the stock to a simmer.  Add the chicken to the stock and simmer for about 2 minutes, then remove from heat. Add salt and pepper to taste.  When the pasta is done and drained, add it, the vegetables, herbs, and parmesan to the soup.  Serve immediately.

Comments

[MyKitchenInHalfCups]

How come your soups always look fantastic: healthy and vibrant! Mine all look like glop.
Tis is really gorgeous. I'll have to have a look at Mario Batali's marvelous tortellini in brodo but I don't have time for that now either.

[Lydia (The Perfect Pantry)]

Did you start with fresh, dried, or frozen tortellini? I often keep filled pasta in my pantry, and find that fresh is best, but there is good-quality dried pasta on the market now, too.

[whaleshaman]

"This is just a suggestion. Make it the way you want."

Heh, the best cooking instructions I've seen in a long time, maybe ever.

I'm going to add this to all my recipes as an ingredient from now on!

Meow, kitty mama.

[Callipygia]

This is the kind of soup that I'd end up eating a few bowls full, so fresh and nutritious. I'm with mykitcheninhalfcups, my soups never look as fresh and pretty as yours!

[Kevin]

Looks good! I like to have a package of cheese tortellini in the fridge/freezer to make quick and tasty pasta dishes with.

[Karen Jo]

That soup looks delicious. I will have to try it sometime.

[Ruth]

I'm with everyone else...great soup! It's perfect for our cold and rainy weather. Who says Spring is here?! Thanks for sharing with Presto Pasta Night.

[aria]

ooohyes please, that looks delicious. it reminds me of that luscious wonton soup you once made -- that i still have to make!

[peabody]

What vibrant colors for a soup...looks great.

[Glenna]

That's gorgeous and so "clean" looking!