Why we love it:
- 1 Yellow Onion
- 2 Carrots
- 1 rib Celery
- 1 clove Garlic
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Dried Oregano
- 2 Tablespoons Tomato Paste
- 4 cups Stock (1 box)
- 2 cups Water (possibly more)
- 1⁄2 head Green Cabbage
- 1 package Tortellini (the “fresh” kind in the refrigerated section)
- 1 cup Frozen Peas
- 1⁄4 cup Parmesan Cheese (grated)
Dice the onion, carrots, and celery into bite size pieces. Mince the garlic.
Heat the olive oil in a large pot with tall sides and add the diced veggies. Add the salt and oregano. Cook for about 3 minutes.
2. TOMATO PASTE
Add the tomato paste and stir to cook the paste on the bottom of the pan for 1 minute.
Add the stock and water and bring to a boil; then reduce to a steady simmer. Cook for about 15 minutes or until the carrots are tender.
Slice the cabbage in ½ and then slice out the core from each wedge. Cut into strips or rough squares. Add to the soup. Stir and cook for 1 minute or until the cabbage wilts down a bit.
If it looks like there is enough extra liquid to cover the tortellini, proceed. If you’re worried, add another ½ cup of water; bring to a boil.
Add the tortellini and press under the liquid; cook until they’re done (about 5 minutes if fresh, longer if dried). Add the peas in for the last minute. Taste for salt and add another pinch to taste if desired.
Ladle in bowls and top with parmesan to taste.