RSS

Tortellini and Vegetable Soup

05 Jan

This is another recipe from Willilams-Sonoma

For a traditional Italian version of this hearty vegetable soup, garnish each serving with a spoonful of store-bought pesto. The pesto adds herbaceous notes to the simple soup. Round out the meal with a loaf of crusty Italian or whole-grain bread.

Ingredients:

  • 2 Tbs. olive oil, plus more for drizzling
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 zucchini, halved lengthwise and thinly sliced
  • Salt and freshly ground pepper, to taste
  • 6 cups chicken or vegetable broth
  • 1 lb. fresh cheese tortellini
  • 2 plum tomatoes, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese

Directions:

Sauté the vegetables
In a large saucepan over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery and zucchini and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.

Cook the tortellini
Add the tortellini and cook for 5 minutes, or according to the package instructions. Remove from the heat. Stir in the tomatoes and parsley, and season with salt and pepper.

Ladle the soup into warmed bowls, drizzle with olive oil, sprinkle with the cheese and serve immediately. Serves 4.

Advertisements
 
Leave a comment

Posted by on January 5, 2011 in Recipes

 

Tags: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: