A perfect soup for a cold day. I remember my mom making this often during the Fall and Winter months. While I have changed the recipe a little, the heart and soul of it remains the same.
- 2-3 bags frozen meat tortellini
- 3 32oz pkgs chicken broth
- Cut veggies of your choice, I used:
- 3 stalks celery
- handful of baby carrots cut up
- 4 large mushrooms
- 1/4 bag frozen corn
- Small onion cut into small pieces
- Italian seasoning
- Salt and pepper to taste
In a large stockpot, start heating the chicken broth, add the Italian seasoning and a dash of pepper and salt (add more later if you would like).
Add the vegetables and cook for about 7 minutes on medium (until they are softer, but still slightly firm).
Add the tortellini and heat to a rolling boil, and cook until the tortellini is floating on the top.
Be careful not to over cook, since the tortellini and vegetables will become too soft and fall apart. Enjoy!
You can easily substitute different types of tortellini or beef stock, if you would like. Use any vegetable you have on hand, fresh or frozen. I cut the vegetables on the medium side so the kids can pull out what they do not like.
