I hate the next statement that I'm about to write...ugh. I'm on a (gulp) diet. It is going poorly. I mean, truly this is not a task at which I was born to succeed. However, I'm working on it...sort of. But then, I come across these lovely little spinach tortellini in the fresh pasta market and cannot get them out of my head! Little cheesy "belly buttons" are nothing if not utterly delightful. Filling but light. Savory and rich, they are the perfect rounding out of a nice broth or spicy arriabata sauce. This soup is sort of both.
Here they are in a vegetable and tomato broth simmering away. Steamy packages just waiting to be devoured!
A little fresh parmesan and basil...just perfect!
Now, for my final secret, I always add a little parmesan rind to my soup. It brings a little salt and an earthy element to the dish, and let's face it...almost everything is better with parmesan! Oh my. This soup is so fulling and hearty without being heavy and over filling.
- 1 TBS Olive oil
- 1 lb package of refrigerated tortellini
- 4 Cups Vegetable Stock
- 1 Cup Chicken Stock
- ½ yellow onion
- ¼ lb trimmed green beans
- 3 carrots
- 8 oz crushed tomato
- ¼ tsp tomato paste
- Small Parmesan Rind
- Bouquet Garni
- Salt and Pepper to taste
Prep your veggies by dicing onion, carrot and green beans into small, bite size pieces of a similar size. Set aside, keeping onion in a separate container.
Heat olive oil in large soup pot over medium heat. Sauté onion for 2-3 minutes, until just starting to become translucent. Add remaining vegetables and continue to sauté for an additional 4-5 minutes.
Add tomato paste, vegetable and chicken stock. Bring to just a simmer. Add crushed tomato, bouquet garni (I use 1 sprig thyme, rosemary and a small bunch of parsley) salt, pepper and parmesan rind.
Allow the base to simmer for 25-30 minutes over low/low-medium heat. Add tortellini and cook a further 6-10 minutes dependent on your pasta's cooking instructions.
When pasta is cooked through, remove bouquet garni and remaining parmesan rind from pot. Ladle into bowls. Garnish with fresh basil and parmesan cheese sprinkle.