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This the the best tasting soup I have ever eaten. It even tops my Mom's homemade vegetable soup and that's going a stretch.
I've made this soup several times. It's easy or I wouldn't have given it a go but you have to follow the directions exactly in order to get the best flavor.
I'm not one to buy special oils or ingredients for recipes but I do for this one. I buy Virgin Olive Oil to start my onions and garlic.
I'm not good at dicing tomatoes so I buy mine in a can at the supermarket. While you can make your own stock from chicken parts, I just buy a box from the shelf. The only difference I make now is that I buy the low sodium since I have had problems with my kidneys.
I make this soup in a stock pot and there is always enough to put in the freezer for later. Yes, this soup freezes well.
1 large onion
1 tsp. minced garlic
1/2 cup sliced fresh mushrooms
1qt. chicken broth
1 cup seasoned, diced tomatoes (with garlic and onion
1 tsp. Worcestershire sauce
½ tsp. Dried basil
1 cup cheese tortellini
Grated Parmesan Cheese - optional
How To Mix and Cook
Heat oil in soup pot over medium heat.
Coarsley chop onion, add to the pot and add garlic stirring occasionally until tender, about 3 minutes.
Add mushrooms and cook about 2 minutes until they begin to release their liquid.
Add broth and tomatoes, raise heat, cover pot and bring to a boil.
Lift lid briefly to add Worcestershire sauce and basil.
When the broth comes to a rolling boil add tortellini.
Continue to cook for 3 to 4 minutes until tortellinis are tender.
Serve at once with Parmesan cheese to sprinkle.
Alternatives Don't have time to make the tortellini -- you can buy them at the Italian Store. They come frozen. Just wait for broth to return to a boil after they are added and continue with recipe.