Equipment needed:
8 quart sauce pan, cutting board, colander, bench scraper, wooden spoon, peeler, chef knife
Add olive oil and onions to a large 8 quart sauce pan on low to medium heat.
Let onions sweat out, stirring occasionally until soft and semi-translucent.
Add garlic and stir, letting cook for approx 1 min, making sure not to burn.
Add carrots, celery, and green beans stirring occasionally for approx 5 min.
Add tomatoes, chicken broth, water, and tortellini and bring to a boil and then reduce heat to a simmer for 15-30 min.
Here you can season to taste with salt and pepper.
Serve with freshly grated parmesan cheese, optional to some, but a definite must for me!!!
yummy tomato broth based soup with tortellini and green beans make this a wonderful spring-time soup and can be vegetarian by choice of tortellini
- 1 pkg tortellini, refrigerated or dried with or without meat
- 1 TBSP olive oil
- 1 celery stalk, small chop
- 1 small onion, small chop
- 1 large carrot, sliced thin
- 1 cup fresh or frozen green beans trimmed and washed
- 2 garlic cloves, medium, minced minced jar garlic also works
- 1 can diced tomatoes, 14.5 oz
- 2 cans chicken broth, 32 oz. total
- 1/2 cup water
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 1 bay leaf
- 1 hot pepper flakes, a shake or two according to taste
- salt and pepper to taste
-
Equipment needed: 8 quart sauce pan, cutting board, colander, bench scraper, wooden spoon, peeler, chef knife
-
Add olive oil and onions to a large 8 quart sauce pan on low to medium heat. Let onions sweat out, stirring occasionally until soft and semi-translucent.
-
Add garlic and stir, letting cook for approx 1 min, making sure not to burn.
-
Add carrots, celery, and green beans stirring occasionally for approx 5 min.
-
Add tomatoes, chicken broth, water, and tortellini and bring to a boil and then reduce heat to a simmer for 15-30 min.
-
Serve with freshly grated parmesan cheese, optional to some, but a definite must for me!!!
