Garden Vegetable Tortellini Soup
Serves 6
Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: To make a simple vegetable soup with clean vegetable flavor, we had to pare down
our ingredient list so that the individual flavors could shine through. We loved the
deep sweetness of carrots; a quick zap in the microwave ensured that they got perfectly
tender in the low heat of the slow cooker. To develop a complexly flavored broth,
we cooked onions, garlic, and a bit of tomato paste with the carrots, then added it
all to the slow cooker along with chicken broth. Toward the end of cooking, we stirred
in cheesy fresh tortellini as well as hearty, healthy Swiss chard and frozen peas,
which gave the soup garden-fresh vegetable flavor. You can substitute one 9-ounce
package of fresh tortellini for the dried tortellini. See the sidebar that follows the recipe.
|
2 |
cups chopped onions |
|
2 |
carrots, peeled and sliced ½ inch thick |
|
2 |
tablespoons minced garlic |
|
1 |
tablespoon extra-virgin olive oil |
|
1 |
tablespoon tomato paste |
|
8 |
cups chicken broth |
|
5 |
ounces dried cheese tortellini |
|
10 |
ounces Swiss chard, stemmed and sliced into ½-inch-wide strips |
|
1 |
cup frozen peas |
|
|
Salt and pepper |
|
|
Grated Parmesan cheese |
1. Microwave onions, carrots, garlic, oil, and tomato paste in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in broth, cover, and cook until flavors meld and carrots are tender, 4 to 5 hours on low or 3 to 4 hours on high.
2. Stir in tortellini, cover, and cook on high until tender, 15 to 20 minutes. Stir in Swiss chard, 1 handful at a time, then stir in peas; let sit until chard is wilted and peas are heated through, about 5 minutes. Season with salt and pepper to taste. Drizzle individual portions with extra oil and serve with Parmesan.