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An enjoyable, light but hearty, flavorful and colorful soup. This can be served summer time or winter time as an appetizer or meal. If you are a vegetarian you will want to use vegetable broth. For a heartier dish use beef broth.
Tortellini Soup
13 oz Cheese Tortellini
32 oz Chicken broth
8 oz Dry White Wine (box Chardonnay works great)
1 oz Olive Oil
1 tbls Butter
1 medium Onion diced fine
3 stalks Celery diced
10 oz sliced Mushrooms
1/2 cup diced Carrots
1 cup diced cooked Chicken
1/8 tsp each of Garlic powder, Coriander, Nutmeg, fresh ground Pepper.
Dash of Cayenne Pepper.
Grated Parmesan to taste
Parsley as garnish
In a 4 qt sauté pan: sauté onions, carrots & celery in olive oil until slightly brown. Deglaze pan with 4 oz white wine. Remove to a serving bowl.
Sauté mushrooms in butter, when slightly browned add chicken and finish browning.
Add spices, deglaze with 4 oz of white wine.
Combine in the pan sautéed onions, carrots & celery to mushrooms and chicken – mix through. Add broth and bring to a boil. Reduce heat; allow flavors to blend and broth to reduce slightly. About 5 – 10 minutes at a very low boil.
Raise heat and bring back to a rolling boil, add frozen tortellini to broth and cook per instructions on package. (About 5 minutes)
Serve in large soup bowls, grate fresh parmesan cheese over top and warm French bread. If desired; garnish with chopped fresh or dried parsley. Enjoy!

Servings: 4 - 6

Nutritional information per serving

No nutrition information available

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