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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The broth of this simple soup is flavored, primarily, by the variety of olives that simmers in it. A bit of added cream at the end just gives it more body and brings together this unusual, but delicious dish. Ingredients:
4t butter |
2t olive oil |
2 small or 1 large onion, diced |
2 stalks celery |
1 large bell pepper, diced |
5 cloves garlic |
8 cups chicken stock or broth(can sub veggie stock, if desired, for vegetarian option) |
1 cup chopped mixed olives(this is 1 cup after being chopped) |
1/2 cup fresh italian herbs, minced(basil, oregano and parsley...i pulsed mine in the processor) |
4 servings non dried tortellini(you can use frozen, fresh, or homemade... you can probably use dried, but i didn't, so i can't promise the results would be the same ....i used whole wheat 3 cheese and spinach and cheese |
1 cup heavy cream |
fresh ground black pepper |
Directions:
1. In large soup or stock pot, saute onions, celery, pepper and garlic over medium heat until onion is translucent and celery begins to soften.
2. Add stock, olives, herbs and black pepper and simmer about 30 minutes over medium low heat.
3. Add tortellini and cook about 10 minutes or so, until pasta is done.
4. Add cream and stir to combine and heat through.
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