Friday, January 29, 2010

Garlic Parmesan Tortellini Soup

Growing up, I would bug my mom constantly to make her tortellini soup. Cheesy stuffed pasta in a garlicky broth of cream and herbs - what could be better? This is my take on her household classic...

3 stalks celery, diced
1/2 cup onion, diced
3 cloves garlic, minced
3 tablespoons butter
32 oz chicken broth
8 ounces cheese-filled tortellini pasta
3 tablespoons chopped parsley
3 tablespoons chopped basil
3/4 cup heavy cream
3/4 cup grated Parmesan cheese

Sauté celery, onion, and garlic in melted butter over medium heat until soft, about 5 minutes. Add the chicken broth and bring to a boil. Toss in the chopped herbs, salt, pepper, and tortellini, and cook for 3 minutes or until pasta is tender. Add heavy cream and heat through. Take off heat and stir in parmesan cheese.

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