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Italian Tortellini Soup

A wonderful soup for an Italian Christmas holiday meal.  The mix of water and broth makes a light soup that doesn't fill too much.

  • 1 tablespoon olive oil   
  • 1/4 cup onion, finely chopped
  • 1 cup mushrooms, sliced
  • 1 garlic clove, finely minced
  • 14 1/2 oz can chicken broth
  • 2 cups water
  • 9 oz fresh cheese tortellini
  • 1 cup  peas, frozen
  • 2 tablespoons parsley, snipped
 

 

 

Method

Heat oil in a large, heavy-bottomed soup pot or Dutch oven.  Stir in onion, mushrooms and garlic.  Cook, stirring , until onion is translucent, but not brown at all. 

Pour in chicken broth and water.  Bring to a boil.  Put in tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Put into serving bowl (or bowls) and sprinkle parsley over top of soup. 

Serves: 8

Contributor: pat ciesla

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