Tortellini Soup

        There is nothing better to eat when you are chilled to the bone, than a warm bowl of soup.  It gets to the center of your freezing body and heats you instantly.
        I haven't been cooking soups for very long but I have grown very found of the endless creativity and colors soups can bring.  It also makes me happy to know my family is eating something with so many health benefits.  So today I bring you "Tortellini Soup"

Tortellini Soup
Renee's Kitchen

1 lb Tortellini
4 qt Homemade chicken broth
4 qt Water
5 tbsp Olive Oil
1 Chopped Onion
1 Celery Greens
4 Cloves Garlic
1-2 Carrots
1 can Baby Corn (you can use any other vegetable you want)
1 Chopped Red Pepper
1 Chopped Orange Pepper
2 tsp Rosemary
2 tsp Oregano
2 tsp Parsley
1/2 tsp Turmeric (that gives it that bright yellow color)

*Remember, the fresher the herbs the better the flavor.

Begin your soup with heating the olive oil low heat in the bottom of a 10qt kettle.  Add chopped onions, peppers and garlic in the bottom of the pain.  This will give some of the flavor to your broth since we are not cooking with any meat.  Let them cook for about 5-8 minutes but do not over cook.  Garlic gets a bitter taste when over cooked or burnt.

Next, add water, chicken broth, carrots, celery greens, rosemary, oregano, parsley, turmeric, and salt n pepper to taste.  Bring to a boil for about 5 minutes.  Reduce heat and let simmer for about 30-40 minutes.  After 30-40 minute bring soup to a boil again and add tortellini for 5-7 minutes or until done.  Let soup cool a little and serve.  I like to add a little asiago to the top before serving.  Fresh bread or crackers is also an extra bonus with this soup.  Of course it is always optional.  I hope you enjoy and I would love to see what you do with your version of the soup.  Happy cooking!