Cooking with Ceci: Tortellini soup perfect for chilly days



Commentary by Ceci Martinez

Nonna’s Tortellini Soup… The name alone sounds comforting, homey, rustic and wonderful.

It is the kind of soup that comes straight from your grandmother’s kitchen. This satisfying and easy recipe is perfect for those chilly days. If you want a more hearty soup, you can substitute mushroom with turkey sausages links.

Note: Fresh garlic is a secret weapon that can help treat symptoms of cold and flu. It is a potent antibacterial, antiviral, anti-fungal agent.


Serve: 6


8 ounces of Cremini mushrooms, sliced

1 large onion, chopped

6 garlic cloves, minced

4 cups low sodium chicken broth

1 3/4 cup water

1 can (14-ounces) diced tomatoes, undrained

1 stalk celery, chopped

1 (9-ounce) package refrigerated tortellini

1 (6-ounce) baby spinach leaves, coarsely chopped

handful fresh basil leaves

1/4 teaspoon pepper

dash crushed red pepper flakes

shaved Grana Padano cheese, or shredded Parmesan cheese, (optional)


In a large pot sauté mushroom with onions. Add garlic and cook for one minute longer. Stir in broth, water, tomatoes and celery. Bring to a boil. Add tortellini; return to a boil. Cook for 10 minutes, or until tortellini is fully cooked. Reduce heat; add spinach, basil, pepper and pepper flakes. Pour into individual bowls and garnish with cheese. Serve with slices of toasted garlic baguette.


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