I'm not usually a fan of soup. I love potato soup, a good stew, or my Grandma Taylor's Chicken and Noodles, but really broth-y soup just isn't my thing. Usually its because I don't like the broth. Well this past week, that changed. There is now one soup, that's basically all broth, that I will devour. In fact, I went back for seconds.
I don't remember what the inspiration was for this recipe. I know I had recently watched an episode of Simply Ming where they made essentially a dumpling or pot sticker (I don't remember what they were called) placed in the bottom of a bowl and covered with a really flavorful broth. I had also recently been looking up quick dinner recipes. With Ellie crawling, getting dinner together is a whole new ballgame. Once again I saw a recipe for Tortellini Soup. I had tried to make Tortellini soup in the past, but the tortellini always ends up way too mushy, especially the leftovers (and there's always leftover soup). So, I decided to make my own version of Tortellini soup with an Asian twist. It was super fast and SO good!
What you'll need:
-one bag of frozen cheese tortellini*
-cremini mushrooms, sliced**
-celery, 2-3 of the inside stalks, finely sliced
-red pepper flake, 1/2 tsp***
-one box of chicken or beef broth
-2 cups of water
-soy sauce, 1 tbsp
-salt and pepper, to taste
1. Cook the tortellini according to the package directions. When they're done, drain (DO NOT rinse) and place in a bowl with 1-2 tablespoons of olive oil. Toss to coat the pasta so it doesn't stick together. Set aside.
2. Place a large saute pan on medium heat. Add 2 tablespoons of olive oil and mushrooms. The key to good mushrooms is to spread them out in the pan and leave them alone for at least 5 minutes.
3. Add the celery and red pepper flakes, cook for another 5 minutes. This is also when I add salt and pepper.
4. Add broth, water, soy sauce and green onions.
5. Simmer for 15-20 minutes.
-Place desired amount of tortellini in the bottom of your bowl.
-Ladle enough broth to cover the tortellini.
Store the tortellini in one container, and the broth in another. I don't believe this recipe freezes well, but kept in the frig, it should last one week. Nick and I were pretty generous with the tortellini, so it worked out to about 6 servings.
*This recipe could easily be made gluten free if you used a gluten free pasta. I know I've seen gluten-free ravioli, so I'll have to see if I can find some gluten-free tortellini.
**Any mushroom would work, actually, this is just what we had. Next time I want to use a mix of mushrooms.
***If you like spicy, add more.