The Easiest Tortellini Soup EVER!

I stayed home from work yesterday because there was a 5 foot wall of snow at the end of my driveway, so Mateus and I had a nice lunch to help us warm up after shoveling the driveway for the 324982304823 time this winter. 

I think you should ALWAYS have ingredients for this in the house.  It’s perfect for nights when you want something hot but only have a half hour. And its so freakin cheap to make, it probably hits my table about twice a month. You can buy the little frozen bags of tortellini’s (I use 1 bag of cheese, one bag of meat) and keep them in the freezer until you make the soup.

Ingredients:

2 bags of tortellini – your choice

1 jumbo can of chicken stock

2 large carrots – diced small

2 stalks of celery – diced small

½ yellow onion – diced small

1 jalapeño – diced (optional)

1 tbs Adobo

2 chicken bullion cubes

1 lemon (juice)

1 handful cilantro – chopped

Olive oil

Salt and pepper

Water

Directions:

Soften all veggies in a large soup pot with olive oil, bullion cubes, salt, and pepper. The bullion cubes will eventually breakdown on their own, don’t worry. Add Adobo, all the chicken stock, and lemon juice.  Fill the empty stock can half way with water and add that too (you need enough liquid to boil the tortellini in.  Cover and bring to a boil.

Once the soup is at a full rolling boil, add the frozen torties, and cilantro.  Once the pasta starts to float, its done. Turn off the heat and its ready!  I like sprinkling parm cheese on top.  Whatev.

BE CAREFUL!  Those tortellini are HOT little bastards filled with molten innards!  Let it cool a bit, unless you enjoy that numb tongue thing where you can’t taste anything because you’ve murdered half your taste buds (hey man, whatever you’re into, right?). 

                                                                    Looks fab, right? You want it. 

Mateus likes more broth, less torts. 

                                                             I like less broth, more torts.