Tortellini Soup
From: Paulette, St-Leonard, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 mL] oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 cups [500 mL] chopped peeled carrots
  • 3/4 cup [190 mL] celery slices
  • 4 cups [1 L] chicken broth
  • 1 tablespoon [15 mL] lemon juice
  • 1/2 teaspoon [2.5 mL] basil
  • 1/2 teaspoon [2.5 mL] thyme
  • 2 cups [500 mL] cheese or meat stuffed tortellini noodles
  • 1/2 cup [125 mL] small frozen green peas
  • 1/4 cup [60 g] freshly grated Parmesan cheese
  • 1/4 cup [60 mL] freshly chopped green onion or parsley
  • Freshly grated Parmesan cheese, to garnish [optional]
  • Over medium heat, heat oil into a heavy-bottom casserole.
  • Add chopped onion, garlic and carrots along with celery slices.
  • Cook vegetables stirring often for approximately 5 minutes, until just softened.
  • Pour in chicken broth and lemon juice; add basil and thyme.
  • Bring to a boil, then lower heat.
  • Leave to simmer slowly for approximately 15 minutes, to soften the carrots.
  • Add stuffed tortellini noodles; bring back to a boil.
  • Lower heat, cover and leave to simmer slowly until pasta noodles are tender.
  • Add frozen small green peas and freshly grated Parmesan cheese.
  • Reheat.
  • Serve hot, each serving sprinkled with freshly chopped green onion or parsley, and more freshly grated Parmesan cheese if desired.