Ingredients and Weight:
- Chicken broth (low-sodium): 6 cups
- Heavy cream: 1 cup
- Tortellini (fresh or frozen): 1 package (9 ounces)
- Olive oil: 2 tablespoons
- Onion (chopped): 1 medium
- Celery (chopped): 1 medium
- Carrots (chopped): 1 medium
- Garlic (minced): 2 cloves
- Dried basil: 1 teaspoon
- Dried oregano: 1 teaspoon
- Salt and black pepper: to taste
- Parmesan cheese (for serving): optional
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, celery, carrots, and garlic and sauté until softened, about 5 minutes.
- Stir in the basil, oregano, salt, and pepper.
- Pour in the chicken broth and bring to a boil.
- Add the tortellini and cook according to the package directions, usually around 5-7 minutes.
- Stir in the heavy cream and simmer for 10-15 minutes, or until the soup has thickened slightly.
- Remove from heat and serve with grated Parmesan cheese, if desired.
Nutritional Information:
(per serving, assuming 8 servings)
- Calories: 350
- Fat: 20 grams
- Saturated fat: 12 grams
- Cholesterol: 50 milligrams
- Sodium: 1000 milligrams
- Carbohydrates: 30 grams
- Protein: 20 grams
Dish Characteristics:
- Creamy and indulgent
- Packed with vegetables
- Comforting and hearty
- Perfect for a cold or rainy day
User Comments:
- "This soup is amazing! It's so creamy and flavorful."
- "I love the combination of vegetables and tortellini."
- "Perfect comfort food on a cold night."
- "A great way to use up leftover vegetables."
- "Easy to make and so delicious."
Special Precautions and Tips:
- Use low-sodium chicken broth to control the saltiness of the soup.
- Adjust the seasonings to your taste.
- If you don't have fresh tortellini, frozen ones will work just as well.
- Serve the soup immediately to prevent the tortellini from becoming soggy.
