Evenly though it’s deathly hot outside, I still love soup. This one turned out really nice even in the heat because it’s very light and clean. No heavy creams or overpowering spices, just broth, pasta, and a few vegetables.

Tortellini Soup with Garlic & Rosemary Infused Broth

Ingredients
(2 large or 4 small bowls of soup)

1 1/2 C frozen cheese tortellini
4 C chicken broth
3 bok choy leaves (just the green parts), thinly sliced
1 carrot, cut into matchsticks
3 garlic cloves
2 sprigs fresh rosemary
pinch of salt and pepper

Bring a pot of water to boil and gently add the tortellini. Cook for several minutes until the tortellini floats to the top then drain and set aside (you could do this while the broth simmers, but I like to get it out of the way).

Next, cut the carrots, slice the bok choy, and lightly crush each garlic clove with the flat size of your knife.

Get out a small tea ball and stuff the garlic and rosemary springs inside, then close the top.

Pour the chicken broth in a small saucepan, place the tea ball inside, and simmer for 10-15 minutes. Add in the carrots and simmer for about 3-5 minutes more, just until the carrots are tender. Throw in the bok choy and immediately take off of the heat (I like it to be a little crunchy still. Simmer longer of you want it wilted)

Remove tea ball, add in the cooked tortellini, season with salt and pepper, and serve.

Tortellini Soup with Garlic & Rosemary Infused Broth

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