Tortellini Soup

The original recipe for this soup is from Mario Batali whose version is an all day long intensely painstaking version! Sherry adapted it into a simple chicken soup, which I have tried to further adapt into a quick and easy vegetarian soup. The soup is colorful, delicious and makes the kitchen smell lovely!

This is also in honor of Sherry, an avid blogger and a fellow foodie who recently passed away. This is for her and in memory of her.

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1/2 pound tortellini
6 cups vegetable stock
1/2 cup carrots, sliced thinly lengthwise
8 asparagus spears, trim the woody ends and chop the rest into 2 inch pieces
1/3 cup basil, roughly chopped
2 cups baby spinach
1/2 tsp salt
1 tsp crushed red pepper flakes
1/2 cup grated parmesan

Bring a large pot of salted water to a boil. Drop the tortellini in and cook according to instructions.

In the mean while, in a soup pot, add the vegetable stock, salt, carrots and crushed red peppers. Bring this to a boil, cover and simmer for 20 minutes until the carrots are tender. Add the asparagus, basil and spinach to the soup and let simmer on medium heat for 10 more minutes.

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Drop in the tortellini and serve with parmesan cheese on top if you wish.

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I am entering this recipe to the “Winter Treat” Event hosted by Recipe Center.

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7 thoughts on “Tortellini Soup

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