Garlic Herb Tortellini Soup
Image: White ceramic serving bowl filled with a soup made from broth and tortellini pasta, along with other ingredients and toppings.
Description: Look no further than this flavorful, and comforting tortellini and edamame soup to warm you up during the cold season!
Yield: Recipe makes 3-4 servings
Ingredients:
6 cups water
2 tablespoons vegetable bouillon or chicken bouillon
10 ounces Frozen Shelled Edamame
10 ounces any flavor tortellini, fresh or frozen
1 cup coconut milk
6 cloves garlic, grated
1 tablespoon olive oil
1 tablespoon celery seed
1 teaspoon hot pepper flake
1 tablespoon tomato paste
2 tablespoons smoked paprika
2 tablespoons fresh thyme, minced
2 tablespoons fresh basil, chopped
2 tablespoons fresh Parsley, chopped
3 tablespoons corn starch mixed into 2 tablespoons cold water, for thickening
1/2 teaspoon Sea salt
2 teaspoons black pepper
Olive oil, for finishing
butter, for finishing
Directions:
Add 1 tablespoon olive oil to a medium stock pot and heat on medium low.
Add the garlic and hot pepper flake. Cook for 3-4 minutes, stirring constantly, to infuse the garlic into the oil.
Add your water, bouillon, tomato paste, celery seed, smoked paprika, salt, and black pepper. Increase the heat to medium high and bring broth to a boil, stirring frequently, until bouillon and tomato paste have dissolved into the broth.
Reduce heat to medium. Add the edamame and tortellini, and cook until almost tender, roughly 4 to 5 minutes.
Add the coconut milk, stir, and cook for another 1-2 minutes to heat through.
Taste and adjust the seasoning with salt and pepper if needed.
Use a ladle or a big serving spoon to spoon into bowls.
Add a pat of butter and drizzle with olive oil. Sprinkle on smoked Paprika and chopped parsley. Serve.