Tortellini Olive Soup
From keni 13 years ago
- 1 hour to make
- Serves 6-8
The broth of this simple soup is flavored, primarily, by the variety of olives that simmers in it. A bit of added cream at the end just gives it more body and brings together this unusual, but delicious dish.
Ingredients
- 4T butter shopping list
- 2T olive oil shopping list
- 2 small or 1 large onion, diced shopping list
- 2 stalks celery shopping list
- 1 large bell pepper, diced shopping list
- 5 cloves garlic shopping list
- 8 cups chicken stock or broth(can sub veggie stock, if desired, for vegetarian option) shopping list
- 1 cup chopped mixed olives(this is 1 cup after being chopped) shopping list
- 1/2 cup fresh Italian herbs, minced(basil, oregano and parsley...I pulsed mine in the processor) shopping list
- 4 servings non dried tortellini(you can use frozen, fresh, or homemade... you can probably use dried, but I didn't, so I can't promise the results would be the same :)....I used whole wheat 3 cheese and spinach and cheese shopping list
- 1 cup heavy cream shopping list
- fresh ground black pepper shopping list
How to make it
- In large soup or stock pot, saute onions, celery, pepper and garlic over medium heat until onion is translucent and celery begins to soften.
- Add stock, olives, herbs and black pepper and simmer about 30 minutes over medium low heat.
- Add tortellini and cook about 10 minutes or so, until pasta is done.
- Add cream and stir to combine and heat through.
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