Tortellini Soup

'Tis the season for colds and flu's....so therefore also the season for brothy soups. The husband was home sick from work yesterday so I wanted to make him something comforting and easy to eat, but I knew that I needed something that would be hearty enough to help me make it through a long Friday night at work. So I came up with this tortellini soup. It is so simple to put together, is flavorful without being overpowering, and is just as delicious for a weekday lunch or dinner as it is for a sick-day meal.

Tortellini Soup

2 TB olive oil

1 medium onion, chopped

2 cloves garlic, sliced

2 carrots, chopped

2 stalks celery, chopped

32 oz. chicken stock

2 1/2 c. water

8.8 oz. dried tortellini (I went with spinach and ricotta)

salt and pepper

Heat the olive oil in a dutch oven over medium heat. Add the onions and cook until tender and translucent. The add the garlic and cook until fragrant, about 1 minute. Then add the carrots and celery and cook until tender, about 8-10 minutes.

Add the chicken stock and water to the pot and turn the heat up to high to bring the liquid to a boil. Add the tortellini and cook until tender, about 13-15 minutes. Salt and pepper the soup to taste and serve.