This recipe is my go to soup. We have this at minimum two- three times during the winter. It is quick, tasty and always hits the spot.
Great for vegetarians
Ingredients:
4 cups broth ( chicken or vegetable) I prefer chicken broth for this soup
1/2 large yellow onion
3 carrots
1/4 cup of chopped up leeks
2 stalks of celery
2 tbsp green onions
1 tbsp red pepper flakes
1 tbsp cayenne pepper ( you can add more or less depending on spice level wanted)
1 tsp coriander
5 garlic cloves
salt ( kosher salt is best for cooking and flavor)
white pepper
cheese tortellini ( refrigerated tortellini tastes better than the frozen)
2 tbsp olive oil
Heat up olive oil in a large pot on low to medium setting.Add in all the chopped up vegetables. Let simmer for 30-45 minutes. Around the 20 minute mark, add the garlic and seasoning, put lid on for remaining time.
Add broth and 2 cups of water. Let simmer for another 30 minutes on low heat.
Bring to a boil, add tortellini. Tortellini takes 7-10 minutes to cook. Once Tortellini is cooked, soup is ready to eat!
Be cautious adding all of the tortellini, if too much is added it will soak all of the broth up. I always have a little extra broth in case the next day for lunch, this happens.
This could be cooked in half the time, but I found the longer the vegetables simmer, the better the flavor, and the seasonings dissolve into the broth, making it blend better.
It is delicious with a bit of spice at the end of every bite!
This soup is great to make in the crock pot and take to pot lucks.
It is a bonus, because it is inexpensive, and tastes great!
Enjoy!
Lisa Annie
Xoxo
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