Tortellini Stew

Active Time: 20 minutes

Total Time: 30 minutes

Vegetarian

Why we love it:

Tortellini is so good, right? I often forget about it, then get newly obsessed and buy it often; repeat cycle. This soup is a little more complicated than pouring marinara over it but it’s worth the sauté steps for a fun, veggie packed twist on serving tortellini. Leftovers are fantastic to keep around.

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Ingredients

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)

Cooking Instructions

1. AROMATICS

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.
3. BOIL

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.
4. CABBAGE

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.
5. TORTELLINI

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.
6. SERVING

Ladle in bowls and top with parmesan to taste.

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Substitutions

GLUTEN FREE:

use white beans or garbanzo beans instead of pasta
VEGAN:

omit cheese
TORTELLINI:

any pasta will do; cook until al dente
CABBAGE:

omit or use your favorite leafy greens
VEGGIES:

most other veggies are also delicious added in. Try potatoes, squash, sweet potatoes, mushrooms, brussels sprouts, corn, green beans, diced tomatoes
KIDS CORNER:

swap out veggies as needed to please your particular kids; try at least one new veggie. Serve with all veggies and some pasta lifted out of the broth if soup isn’t their thing. Serve with a side of yogurt, hummus, and bread

Prep Ahead & Use It Up

Make ahead, but don’t add tortellini until you reheat it
To heat, bring to a boil and cook the tortellini, then serve
If you prefer to cook the tortellini ahead of time, remove before it’s fully cooked and store overnight. To reheat this way, you can simply microwave it