Tortellini Soup

Name: Tortellini Soup
Ingredients: 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 1/2 Onion, Diced; 1 stalk (Large Size) Celery, Sliced; 1 cup Celery Leaves, Chopped; 1 Large Carrot, Sliced; 8 cups Chicken Stock; 2 cups Water; 2 cups Meat-filled Refrigerated Store-bought Tortellini

9 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1/2 Onion, Diced
1 stalk (Large Size) Celery, Sliced
1 cup Celery Leaves, Chopped
1 Large Carrot, Sliced
8 cups Chicken Stock
2 cups Water
2 cups Meat-filled Refrigerated Store-bought Tortellini

Directions

1

Heat the olive oil in a large soup pot over medium-low heat. Add the garlic and simmer on medium-low heat until fragrant. Don't brown the garlic, because then it gives off a bitter taste. Add the onion into the garlic. Simmer on medium-high heat until the onions are translucent.
2

Now, add the celery, celery leaves and carrots. Add a splash of chicken stock and allow the vegetables to simmer until they have softened.
3

Add the rest of the chicken stock and the water. Bring to a boil, and then add the tortellini. Bring the heat down to a low simmer and allow the soup to simmer until the tortellini floats.
4

You can serve this right away if you'd like. It is delicious right off the bat! But like most broth-based soups, it's even better when the flavours have been left to mingle for a few hours.