Let's Eat!
With the right base you can put any veggie and any protein in this comforting tortellini soup. You can even replace the tortellini with pasta, rice or beans. Make a list of your favorites. Open the fridge door and take a look at the leftovers. Here we go!
Ingredients
Base Ingredients
3 tbsp olive oil
1 medium onion, chopped
4 carrots, chopped
4 stalks of celery, chopped
1 clove minced garlic
1/2 tsp salt
1/2 tsp black pepper
1 tbsp Gourmet Gardens Herb Paste
1/4 tsp red pepper flakes
6 cups veggie or chicken broth
1 can Italian herb tomatoes
one package 9 ounce tortellini
grated parmesan cheese, optional
Protein Options (you pick!)
2 chopped chicken breast or whatever leftover chicken you have (warm)
Cooked leftover meatballs
1 package cook ground sausage (any kind)
1 can rinsed cannelloni beans
Veggie Suggestions (you pick leftover fridge veggies)
1 zucchini chopped
1 cup mushrooms (I sautéed mine ahead but if you like them raw, go for it.)
1 cup roasted butternut
1 cup peas
1 cup cooked green beens
handful baby spinach with stems removed
Preparation
In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, celery, and carrots, saute for 4 minutes or until the vegetables are just soft. Add the garlic and cook for another minute. Add the Italian herb paste, salt, red and black peppers. Stir and simmer in some love.
Add the broth, can of tomatoes, simmer for 5 minutes, add your choice of veggies, taste and add more salt, pepper and herbs as needed. On medium heat, add your choice of cooked protein for a couple minutes, just to warm. Add tortellini, cook for 3 minutes, add spinach and cook for one minute.
The End.