I have a love-hate relationship with soup.
In the winter, I (like most people) tend to be pro-soup. There's something inherently comforting, warm and downright fuzzy about a big fat bowl of yumminess.
In the summer, I tend to stay as far away from soup as possible. It's hot, y'all. I don't do gazpacho. Eww. Cold soup? I'd rather have a smoothie. Or cake. But that's neither here nor there and entirely beside the point.
Bottom line, it's an oddity that this recipe made it into my kitchen in the depths of hell August in Texas.
But you know what? I like it.
Tortellini Vegetable Soup
INGREDIENTS
1 tsp olive oil
4 stalks celery, thinly sliced
1 pint yellow sunburst tomatoes, halved
2 carrots, peeled and sliced thin (I used the peeler)
1 pint cremini mushrooms, thinly sliced
1/4 tsp dried basil
1/8 tsp freshly ground black peppercorns
32 oz organic low sodium beef broth
8.8 oz portobello mushroom tortellini
DIRECTIONS
1. In a large dutch oven, heat oil over medium/medium high heat. Add celery and carrots; stir and cook for five minutes. Add tomatoes and mushrooms. Cook until tender (about 10 minutes -- tomatoes will be complete mush).
2. Add broth and seasonings. Raise heat, if necessary, and bring to a boil. Add pasta and cook according to package, or until cooked through. Serve immediately.
