Expanded Italian Tortellini Soup (Serves 50 – 60)
Savor this flavorful soup on a cold winter day. Add a slice of fresh bread and a side salad and you have a complete meal!
Serves 6-8
Ingredients
1 12 oz can white beans, or 1/2 cup dry white beans
1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup zucchini, diced
1/2 cup peppers, diced
2 teaspoons dry oregano
1 bay leaf
4-6 cups water/stock
1 cup dry tortellini
1/4 cup parsley, chopped
Salt/pepper to taste
2 teaspoons dry dill
Instructions
• Cook beans in pressure cooker for ~ 20 minutes, till soft.
• Chop onions, celery, carrots, zucchini, and peppers.
• Saute onions, garlic, carrots, and celery in oil till onions are translucent.
• Add water/stock, bay leaves and oregano and bring to a boil, lower to simmer.
• Add zucchini and peppers and simmer an additional 10 minutes.
• Add cooked beans and tortellini and simmer 10 minutes till tortellini is cooked.
• Add salt/pepper, dill, and parsley to taste.
• Remove from heat and serve.
