Tortellini Soup

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!


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