chefkellydigby's Recipe

TOTELLINI MINESTRONE SOUP

Category: SOUPS & STEWS

This is a standard family favorite that easily become a meat based soup by adding cooked chicken, turkey, beef, meatballs or hamburger.
Serves 6-8

1/2 cup dried mini tortellini
3 cups mixed soup veggies
1/2 cup frozen diced carrots
1 cup frozen spinach
1 stalk celery coarsely chopped
1 garlic clove minced
1 (19oz) can cannellini beans
1 medium onion diced small
2(14 oz) cans of chicken stock
1(14 oz)can vegetable stock
1 (14.5 oz) Italian stewed tomatoes
1 teaspoon salt
pepper to taste
1/4 tsp dried thyme-optional
1/2 tsp italian seasoning
1/2 cup white wine
splash of balsamic vinegar-approximately 1 teaspoon.

Directions:
In a large pot add a tablespoon of oil and add the chopped onion & celery.
Cook until tender.
Add the rest of the ingredients including the tortellini's.
Cook until the tortellini is tender.
You may need to add additional broth to the soup.

To make this fancy....
Pre-heat oven to 450 degree
Thaw 1 sheets of puff pastry. Roll the puff pastry until almost double it's size.
Ladle the hot soup into oven-safe soup crocks.
Cut puff pastry into rounds 1 inch larger than the soup crock opening.
Place a round on each filled soup crock & stretch slightly.
Bake in the preheated oven until the pastry is puffed and browned.
Serve immediately
Puff pastry rounds can also be baked separately on a baking sheet and placed on top of the hot soup at serving time.