Rosemary Tortellini Soup

I love this soup. It’s easy to cook and so delicious. Your home will smell amazing as it cooks. When I’m feeling under the weather, I crave it’s brothy-ness. After a day of snowboarding, it warms you to the core.

If I’m feeling particularly lazy, I’ll grab the prepared mirepoix (fancy for diced onion, celery, carrot) from the grocery store. And I often leave out the rosemary. Why? I don’t know; I just do. And it’s still amazing.

Make it. Enjoy it. Share the recipe with your friends, because it feels like a hug in a bowl. OK, that’s a bit lame, but it’s really good.

Rosemary Tortellini Soup


Serves 4

Ingredients:
1/2 Cup Finely Diced Onions

1 Cup Sliced Carrots

3/4 Cup Sliced Celery

1 Tablespoon Minced Garlic

2 Tablespoons Olive Oil or Butter 
or Combination
4 Cups Vegetable Stock 

2 Cups Water

1 Tablespoon Dried Basil

2 Tablespoons Dill Weed

1 Tablespoon Dried Parsley

1 teaspoon Salt

1 Tablespoon Cracked Pepper

1 Tablespoon Fresh Rosemary

1 7 Ounces Dried Tortellini or 20 Ounces Fresh Tortellini


Directions:

1. Sauté the onions, carrots & celery in the oil/butter on medium heat in a large soup pot until soft. Add the garlic and sauté for two more minutes.
2. Add the stock and water. Bring to a boil (medium high heat).
3. Add all the seasoning except the rosemary. Reduce heat, simmer, covered, for 30 minutes.
4. Add the tortellini and simmer for 10 minutes for dried tortellini or 5 minutes for fresh.
5. Add the fresh rosemary and simmer for another 5-10 minutes.

Nutritional info