Enjoy this simple recipe for Tortellini Soup.
About this Recipe
By: Luci Conkling
This recipe is from my favorite cook book at the moment “The Quick Family Cookbook” by America’s Test Kitchen. Every recipe in the book can be made under 45 minutes or less with little to no prep which is perfect for me since I am busy with college classes and other activities. The recipes are pretty easy to follow. (Not sponsored I just really like their book.)
- 4 slices of bacon (chopped fine)
- 2 carrots, peeled and cut into 1/2 inch pieces
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 3 1/2 cups low-sodium chicken broth
- 1 large can of crushed tomatoes
- 1 can of chili beans
- 1 package of cheese tortellini
- 1 zucchini, halved lengthwise, seeded, and cut into 1/2 inch pieces
- salt and pepper
I have to admit, I spent probably close to an hour chopping up all of the vegetables and getting them ready for the pot. I love chopping vegetables, for me it’s almost therapeutic. I often times find myself kind of meditating while chopping. But, if you hate chopping this might not be the recipe for you. Once you get it the pot though, it’s pretty much smooth sailing.
Step by Step Instructions
In a large stew pot (or dutch oven if you have one), cook bacon over medium heat until crisp (about 5-7 minutes).
Stir in carrots and onion until softened (about 5-7 minutes). Then add oregano and garlic.
Stir in broth, crushed tomatoes, and beans. Simmer until beans are heated through (about 10 minutes).
Stir in tortellini and zucchini and cook until tender (about 5-7 minutes).
Season with salt and pepper to taste and you’re done! Enjoy!