Tortellini Soup

Happy Saturday everyone! Even though it's been fairly warm lately, I really felt like some tortellini soup. I didn't get anything particularly special to use in the soup besides the tortellini, so I just gathered up some odds and ends from the fridge and got cracking.

I used two different colors of carrots to give it a bit of variety. I love rainbow carrots, they taste exactly the same as regular carrots, just prettier.

It took a bit more liquid than I thought it might, but it ended up being the perfect amount for me. I love my soups to be 80% good stuff and 20% broth.

Look at all those tortellinis puffing up! It really did hit the spot. And what I love most about making soups like this is that they always make leftovers, and leftover soup is even better than fresh soup.

Tortellini Soup

serves 6

Ingredients

Olive oil

1 onion, diced

1 leek, thinly sliced

2 stalks celery, diced

3 large carrots, diced

1 tablespoon fresh thyme or 1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon dried basil

Salt and pepper

10 cups chicken broth

1 large package of tortellinis (I used chicken herb, but any will work)

1/2 cup frozen peas

Directions

In a large pot or dutch oven, sauté onion, leek, celery, thyme, marjoram, and basil until onion is translucent. Add salt and pepper to taste. Add 10 cups of chicken broth and bring to a boil. Add tortellinis and cook to package directions. Add frozen peas and cook for 3-5 minutes until peas are hot.