And so it begins: Soup Week 2017!
I figured since I had so much fun with my Summer Salad Series that I may as well try the same concept but with soups instead. So here we are… Hopefully you enjoyed the Summer Salad Series as much as I did, and are open to Soup Week 2017!
Soups are wonderful all throughout the year, but let’s be real: Fall is when you really get excited for soup. The temperature is dropping, everything is getting increasingly cozy, your desire to cuddle up on the couch under a thick blanket intensifies… all that fun stuff. And along with the desire to remain ACAP (As Cozy As Possible) comes an equally strong desire for cozy comfort foods.
Let’s start Soup Week off right.
No fuss, no frills, just a few kitchen staples simmered in a pot for an easy, light dinner. In my opinion, nothing helps ease you into the week quite like a bowl of this tortellini soup. There’s really nothing better than a soup that doubles as a meal! Plus, you can store it in the fridge for up to 5 days. Perfect for that time around mid-week when you’re really feeling those leftovers. Not to mention this tortellini soup is ideal for Meatless Monday. The tortellini adds a delightful cheesy bite, complemented (not hidden) by the simple broth. You can even sub out the chicken stock for vegetable stock to make it purely vegetarian. Alternatively, you can add some cooked, shredded chicken to it for a different kind of chicken noodle soup. There are myriad possibilities!
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 2-3 cloves garlic, minced
- 1 28-oz can diced tomatoes
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 bay leaf
- Salt & pepper, to taste
- 4 c. low-sodium chicken stock
- 1 package cheese tortellini
- In a large Dutch oven or pot, heat the olive oil over medium heat.
- Sauté onions and garlic for about 3 minutes, until the onions start getting transluscent.
- Add the rest of the mirepoix (celery and carrots) and sauté for another 5 minutes.
- Add the diced tomatoes, herbs, bay leaf, and salt and pepper.
- Cover with chicken stock and stir.
- Allow soup to simmer over medium-low heat for about 20 minutes.
- Add the package of tortellini and let simmer for another 10-12 minutes, until the tortellini is tender.