Each Lent, my staff and I host a dinner for our many volunteers. It used to be a pot luck, but we decided to make it a soup and salad night, making it fit a bit better with the austerity of this penitential season.
This year, I made both a lentil soup and a tortellini soup. They went over very well, and now I thought it was time to share this recipe with you. Super simple, you could quickly make this meal after work, and, paired up with a salad, bread, and a glass or two of wine…
Tortellini Soup
Serves six
1 onion, chopped
2 cloves garlic, minced
3 tb olive oil
2 tb fresh basil, minced
1 28 oz can diced tomatoes, including juice
1 32 oz low sodium vegetable broth
1 12-16 oz package frozen cheese tortellini
1 zucchini, cubed
1 pinch pepper flakes (optional)
parmesan cheese
salt and pepper to taste
Heat oil on medium in saute pan. Add onion and garlic, sauteing until onions are tender. Transfer to soup pot. Add tomatoes and pepper flakes and bring to a boil. Add vegetable broth and simmer 10 minutes. Add tortellini and continue simmering for 10 minutes, or until tortellini are tender. Add squash and basil. Continue simmering 5-7 more minutes. Add salt and pepper to taste. Garnish each serving with 1 tsp of parmesan cheese.
