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Tortellini Soup

Prep 15 min
Total 60 min
Servings 10

The Italian nickname for this filled pasta is “ombelico,” which refers to their belly-button-ish shape. Including these noodles for easy tortellini soup not only increases its “fun factor” considerably, but also makes for a hearty, warming pasta-and-soup combo that’s a cut above the ordinary. MORE+ LESS-

By Betty Crocker Kitchens

October 4, 2018

Make with

Progresso Broth

Ingredients

tablespoons butter or margarine

garlic cloves, finely chopped

medium celery stalks, chopped (1 cup)

medium carrot, chopped (1/2 cup)

small onion, chopped (1/4 cup)

cartons (32 oz each) Progresso™ chicken broth (8 cups)

cups water

packages (9 oz each) dried cheese-filled tortellini

tablespoons chopped fresh parsley

1/2

teaspoon pepper

teaspoon freshly grated whole nutmeg

Freshly grated Parmesan cheese

Steps

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1

Melt butter in 6-quart Dutch oven over medium-low heat. Cover and cook garlic, celery, carrot and onion in butter 10 minutes, stirring occasionally.
2

Stir in broth and water. Heat to boiling; reduce heat. Stir in tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
3

Stir in parsley, pepper and nutmeg. Cover and simmer 10 minutes. Top each serving with cheese.

Spoon this into a short thermos to take along for an office lunch. Don’t forget a small container of grated Parmesan to sprinkle on top, along with some crisp bread sticks and a cluster of red grapes.

Expert Tips

Small stuffed pasta, like tortellini, is just the right size to fit into a soup spoon. Dried tortellini is an easy pantry staple, but you could sub in frozen or fresh tortellini from the refrigerated food department or a pasta shop (fresh cooks up faster). Cheese, spinach, or meat-stuffed—your choice.
Look for low-sodium broth, so you can control the level of seasoning in the soup. A flavorful beef or veggie broth can be used instead of chicken.
Chop up a mixture of Italian herbs, such as oregano, rosemary and thyme, to stir into the soup before serving.
For a pretty color contrast, try using half spinach and half plain tortellini.