I don’t know what it is with me and soup. I am obsessed. Nothing makes me happier than a big, soothing bowl of soup on a cold, grey day (of which there are many in Carmel in the summertime). I also love pasta, so few things make me happier than combining pasta AND soup. Enter: tortellini soup of the gods. It blends potatoes into the broth for a creamy texture without needing to add butter or cream, and utilizes pre-made, mini tortellini from the refrigerated section of Trader Joe’s to cut your cooking time down almost in half. What are you waiting for?
(Makes 4 servings)
- 1 tbs olive oil
- 1/2 large yellow onion, diced
- 3 garlic cloves, minced
- 1/8 tsp red chilli pepper
- 1/2 lbs waxy potatoes, peeled and chopped (this was 10 mini TJ’s potatoes for me)
- 1 carton (32 oz) low sodium chicken broth
- 1 package fresh tortellini (I did the Trader Joe’s refrigerated spinach tortellini)
- 2 celery stalks, chopped
- 1 cup carrots, cut in small circles (or 2 “Bug’s Bunny” carrots)
- Freshly chopped herbs for topping (whatever you have on hand- I did 10 leaves of fresh basil and 2 sprigs thyme)
- Sprinkle of salt and pepper
- Optional – fresh parmesan for topping
- Prep first! Peel and dice your potatoes and onion (keep separate). Mince your garlic, and chop your celery and carrots. Set aside.
- In your largest pot, heat oil over medium heat and add in your onion. Cook for 2-3 minutes, then add garlic and red pepper flakes. Cook for a minute, then add potatoes and the chicken broth. Cover, turn up the heat and bring to a boil. Then let simmer for 10-15 minutes until your potatoes are soft.
- Onto the dairy free soup base magic. Blend half the soup in a blender (yes potatoes and all). Return to the pot, add the carrots and celery, and bring to a boil. Once boiling, add tortellini and cook according to instructions (mine said only 2-3 minutes!)
- Sprinkle with salt and pepper, top with fresh herbs and parmesan. Enjoy!
On choosing your tortellini wisely: I recommend using fresh tortellini. I bought these mini spinach tortellini from the Trader Joe’s refrigerated aisle (by the hummus and tofu). They cook quickly and taste great when mixed with the soup ingredients!
On veggie peeling: If you don’t have a veggie peeler, you can use the back of a spoon to peel your vegetables (turn it upside down and scrape). Also, I’d recommend buying a peeler to make your life easier! I’ve seen this Sur La Table one on sale for $2 before, and heard great things about this $8 Target OXO one.
On the potatoes: They must be WAXY potatoes otherwise you’re going to end up with a strange, strange consistency in your soup. Russet potatoes are NOT waxy potatoes. Waxy potatoes tend to be the smaller ones, more on this below in “what can I learn.”
What am I listening to as I make this? “That Was Yesterday” by Leon Bridges
What can I learn while I make this? All about waxy potatoes! They’re low in starch and high in moisture and will be creamier in your soup (as opposed to gross grainy texture). Some examples are fingerling and red potatoes.
What if I want to use up my fresh herbs but not make soup? Don’t worry, I won’t be offended! Here are a few other ideas for you to try from herbaceous week:
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