Homemaking Tip – Tortellini Soup

This is for safe keeping.  The original recipe is hand-written in an orange, water-based marker on a torn piece of notebook paper.  The name has already begun to run off the page.  The paper has a doodled flower in one corner, a heart in the other, and exclamation marks written across the bottom.  In short, this paper is not far from being mistaken as trash, but it holds the girls’ most oft-requested recipe.  Yesterday Ande called for it, Cali called for it a week ago, and I’ve read it over the phone to both of them at least a half dozen times.  Now it’s safe . . . besides being easy and good.  With that introduction, here is Tortellini Soup:

Tortellini Soup

3 tsp olive oil

1 carrot sliced

1 rib celery

20 oz. chicken broth

13 oz. tomato/basil marinara sauce

3 cups tortellini

*options

Grated parmesan cheese

In saucepan over medium-high heat, heat olive oil and sauté carrots and celery for 5 min.

Slowly add chicken broth and marinara sauce.

Bring to low boil and allow to simmer for 10-15 minutes.  Stir occasionally.

Add tortellini and cook 4-8 minutes or until tortellini is tender.

Serve with grated parmesan cheese.

 * optional:  add sliced cabbage, zucchini, green beans, cooked sausage, whatever vegetable or meat you have that you think sounds good in it.  (Add a little more broth and sauce to accommodate for the added ingredients.)  Ande is a purist and adds nothing.  Cali is an opportunist and adds everything.