At my first teacher work-day for this semester, the school had a soup and sandwich lunch. Some of the teachers volunteered to bring in the food and boy was it yummy! One of the soups was so good that I tracked down the teacher, introduced myself as a lowly intern who loves to cook, and begged her for the recipe. The next day on my desk was a photocopy of the recipe she used. I was so delighted that I squealed in delight…good things my students were not there to witness my ridiculous act because I probably would have lost some respect 🙂
This recipe tastes similar to a Chinese Wonton Soup but instead of wontons you have delicious tortellinis. I hope you will enjoy this soup as much as my fiancé and I did. We ate three bowls like greedy, fat piggies. And there was still more soup left.
Yields: 15 servings
Calories per Serving: 121 Calories
- 2 cloves Garlic, finely chopped
- 2 medium Celery Stalks, chopped
- 2 medium Carrots, chopped
- 1 medium White Onion, chopped
- 8 oz. Mushrooms, chopped
- 4 tablespoons Margarine or Butter
- 8 cups Vegetable Broth (I used “Better than Bouillon Vegetable Base”)
- 4 cups Water
- 1 package (about 20 ounces) fresh Tortellini (I used Buitoni Three Cheese)
- 2 tablespoons chopped fresh Parsley
- 1 teaspoon freshly grated Nutmeg
- 1/2 teaspoon Pepper
- freshly grated Parmesan Cheese
Step 1: Heat a 6-quart dutch oven (or a big pot like I did) over medium heat. Put in butter, garlic, celery, onion, mushrooms and the carrots into the pot. Cover and cook for 10 minutes. Stir occasionally.
Step 2: Stir in broth and water. Bring to a boil.
Step 3: Reduce heat to medium and stir in tortellinis. Cover and let simmer for 13 minutes, stirring occasionally.
**If you are using dried tortellinis, let it simmer for 20 minutes).
Step 4: Stir in parsley, nutmeg and pepper. Cover and cook for five minutes
**If using the dried tortellinis, cook for ten minutes.
Step 5: Top each serving with parmesan cheese.
Step 6: Eat and Enjoy!