Recipe: Tortellini Vegetable Soup



Tortellini doesn't always have to served in your standard pasta sauce.  It can also be enjoyed in a light broth (and makes it more filling).  Another quick soup - using store bought frozen tortellini!  No one needs to know.  It'll be our little secret....wink!


Some say tortellini was invented to resemble the belly button of Venus. She was staying at an inn, and the inn-keeper was so struck by her beauty he peeped through the key hole and all he could see was her navel. Another story, was that it was meant to look like a turtle, a popular architectural motif in Modena during the 1700s, where tortellini comes from. I'm gonna go with the turtle, because images of a peeping Tom gives me the willies!

Serves 4

Ingredients:

-1/2 bunch of swiss chard, coarsely chopped
-2 medium carrots, peeled and diced
-1 small onion, diced
-6 cups of low sodium chicken broth
-1 cup of frozen cheese (or vegetable) tortellini
-1 tbsp olive oil
-1/2 tsp salt
1/4 tsp black pepper
-grated Parmesan cheese to garnish
-fresh chopped parsley and/or scallions to garnish

• In a large pot over medium heat, add olive oil, onions, carrots and white stems from swiss chard.  Add salt and cook for a few minutes.
• Add broth, swiss chard leaves, and black pepper.  Turn heat  up to med-high and bring to a boil.
• Add tortellini and cook according to package directions (usually about 15 min).
• Adjust seasoning with salt and pepper to taste.
• Serve warm with freshly grated Parmesan cheese and parsley. How easy?! Enjoy!