We’ve been through a lot this week. After a tornado came through Nashville, we were left without power for three days, and we considered ourselves lucky that we even still have a home. I can’t help but feel like lately disaster has followed disaster. Coronavirus is on the rise, too, leaving me scared to so much as go to the grocery. Is it crazy that I stocked up on pantry staples just in case I’m quarantined? I say do what makes you feel better in these very uncertain times. I’m extending a hug to you wherever you are. So in the wake of all this, I want to share a very very easy recipe that comes together with just pantry staples. This super simple Tortellini Soup can be made with just dry goods along with carrots and onions, which last forever in your fridge! So you can stock up on those resilient root veggies.
I’m not ashamed to say that I went to Trader Joe’s and bought a ton of canned and prepackaged things to hold me over. I just don’t have a lot of energy to cook elaborate meals this week, and I’m giving myself a break for that. They have a really great dry tortellini filled with pesto, which I used for this recipe. If you want to use fresh tortellini, by all means! But it won’t need to cook quite as long, so be sure to only simmer it as long as the package says.
I’m so grateful to have this space as a creative outlet, so thank you for reading and supporting me! Hug each other this week, and maybe even share this meal with someone you love. We can all use a little support. See the full recipe below.
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 1 garlic clove, sliced thinly
- 1 tsp fennel seeds
- 1 tsp oregano
- 1 tsp kosher salt
- 15 oz can of diced fire roasted tomatoes
- 1 qt vegetable broth
- parmesan rind (optional)
- handful of chopped parsley (optional)
- 8 oz dried tortellini
- grated parmesan for topping
- In a large soup pot or dutch oven over medium high heat, add the olive oil. Add the onion and carrots, and cook, stirring frequently for 8 minutes or until the onion is soft and translucent.
- In a spice grinder or with a mortar and pestle, roughly crush the fennel seeds. You can also put them in a plastic bag and rough them up with a hammer. Add the garlic, fennel and oregano to the pot. Cook for 1 minute.
- Add the salt, fire roasted tomatoes, vegetable broth, and parmesan rind and bring to a boil. Once boiling, add the tortellini. Boil on medium high for about 16 minutes or according to package directions. If the liquid begins to evaporate, add a cup of water and continue cooking. If you're using fresh tortellini, check the package for cooking times. Add your parsley if using and serve immediately and top with grated parmesan.