Soups
Veggie Tortellini Soup
Orsi Family Vineyards
2306 Magnolia Drive
Healdsburg, CA 95448
orsifamilyvineyards.com/
- RECIPE YEAR: 2024
- RECIPE BY: Adam and Joanne's Tips
- YIELD: Serves 4
- PAIRS WELL WITH: Montepulciano
A warm bowl of garlic rich broth and cheesy tortellini surrounded by a bounty of savory veggies.
Ingredients:
- 1 tablespoon Olive Oil
- 1 medium Onion chopped
- 2 medium Carrots sliced
- 2 medium Zuchinis chopped
- 4 medium Garlic Cloves minced
- 1 tablespoon Tomato Paste
- 1 1/2 teaspoons Italian Seasoning
- 1/4 teaspoon Crushed Red Pepper Flakes
- 8 cups Vegetable Stock
- 8-10 ounce package Cheese-Filled Tortellini
- 1 small bunch Kale thick stems removed and chopped
- 1 splash Milk or Cream dairy or non dairy
- 1 handful Fresh Herbs Lie Parsley or Dill chopped
- 1 dash Fish Sauce optional
- Parmesan for serving, optional
Directions:
1. Heat the oil in a large pot like a Dutch oven over medium heat. Toss in the onions and carrots, and then cook, occasionally stirring them, until they begin to soften, about 5 minutes. 2. Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute. 3. Pour in the stock, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes. 4. Stir in the tortellini and kale, and cook for another 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this makes the broth a little creamy, you can leave this out if you prefer the plain broth). 5. Taste the soup, and then season with additional salt as needed. For an extra pop of flavor, add a few dashes of fish sauce (optional). Serve hot with chopped fresh herbs and grated parmesan cheese scattered on top (optional).
