We are getting into sweater weather here on the Northern California coast, which means it is also the perfect time for hearty soups. Earlier this week I pulled together a vegetable + cheese tortellini soup. This will make a big pot and, depending on your family size, plenty of leftovers for lunches.
Here is the general recipe I followed.
- one medium-sized onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 10 leaves chard, chopped
- 1 15-ounce can white kidney beans, rinsed
- 1 15-ounce can fire-roasted tomatoes
- 6 cups vegetarian broth
- 2 cups dry cheese tortellini (I used the ones from Trader Joe's)
- Olive oil
- Salt and pepper
- Shredded Parmesan for garnish
1. Drizzle some olive oil in the bottom of a large pot. When oil is headed, add onions and cook for 3 minutes.
2. Add the carrots and celery to the pot. Continue to saute for a couple more minute. You are wanting the veggies to soften up a little bit.
3. Add the chopped chard to the pot and cook a little to wilt it down.
4. Add the can of rinsed beans, and the fire-roasted tomatoes, and 5 cups of broth.
5. Bring everything to a boil and then turn fire down and let simmer for about 15 to 20 minutes.
6. Add the dry tortellini and the final cup of broth.
7. Let simmer for about 10 more minutes or until tortellini plump up. Don't overcook, or the tortellini will fall apart.
8. Salt and pepper to taste.
Serve in a bowl and garnish with Parmesan. Enjoy!
If you have fresh tortellini, you could drop those in at the end ans just cook less. You could substitute spinach or kale for the chard. Regular kidney beans or black beans would also work in this recipe.