Jaclyn Gelb’s Tortellini Soup
Like many good cooks, Jaclyn eyeballs some of the amounts. For a casual soup like this, you can’t go wrong estimating – a handful of frozen peas, a handful of frozen corn, a big pinch of Parmesan…you get the idea. Use vegetable broth to make this vegetarian.
For each serving:
- 8 ounces chicken broth or stock* (see note below)
- 1 cup cooked tortellini** (see note below)
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4-1/2 teaspoon garlic powder (to taste)
- 2 tablespoons chopped fresh basil
- Generous sprinkle shaved or grated Parmesan cheese
- Salt and pepper to taste
Put all ingredients except basil and Parmesan in a pot and heat to boiling. Taste and add salt and pepper to your liking. Ladle into bowls, topped with the chopped basil and a sprinkle of Parmesan cheese.
Jaclyn says, “This seriously takes about 10 minutes to make (for your family; making it at school takes longer simply because of the volume).”
*Jaclyn favors the convenient, tasty Savory Choice liquid broth concentrate, which comes in a box containing little packets to which you add hot water. It is available at Whole Foods and other grocery stores.
**If using fresh/uncooked OR dried/uncooked tortellini, cook it in a separate pot of gently boiling water until done, and then add the cooked tortellini to hot soup. If using frozen pre-cooked tortellini, heat broth to a gentle boil, then add frozen tortellini. It will thaw and heat in about 3 minutes.
What to serve with it at home:
- A nice bread
- A salad