Tortellini Stew

- Vegetarian
Why we love it:
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
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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.
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2. TOMATO PASTE
Add the tomato paste and stir to cook the paste on the bottom of the pan for 1 minute.
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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.
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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.
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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.
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6. SERVING
Ladle in bowls and top with parmesan to taste.
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