Tony’s Table: Tortellini Soup
NEW YORK (CBS 2) – Nothing beats a hot bowl of soup on a cold winter day, and tonight Tony Tantillo has a recipe you can make for your family.
2 quarts chicken stock
1 carrot (chopped)
1/2 yellow onion (chopped)
1 celery stock (chopped)
4-6 ounces Parmesan cheese rind
1/2 pound tortellini
2 ounces grated Parmesan cheese
1/4 cup olive oil
Using a large stock pot; add olive oil, celery, carrots and onion.
Salt and pepper to taste.
Sauté for 5 to 8 minutes.
Add chicken stock and bring to a boil.
Add tortellini with Parmesan cheese rind. Cook for 10 minutes.
Add Parmesan cheese, croutons and chives.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)