Spring Tortellini Soup

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One of my favorite recipes in my Rural Mom recipe file, Spring Tortellini Soup is easy to make and easy on the pocket book, too.  In fact, you probably have most of the ingredients already on hand.  A delish spring dish everyone will enjoy!
Spring Tortellini Soup
Fresh baked whole grain bread, garlic bread, or a simple side salad are all great compliments to this dish.

Chicken Broth (8 cups)
Black Pepper, Ground
Cheese Tortellini (1 package)
2-3 Tbsp. Olive Oil
1 Carrot
1 Celery Stalk


Slice thin carrot and celery stalk. Coat bottom of large pot with olive oil. Add carrots and celery slices to pot, sautee over a medium heat for 10 minutes.

Reduce heat. Pour chicken broth into the pot, cover pot, increase heat to high and bring to a boil. When liquid reaches boiling point, stir and reduce heat to medium. Simmer broth for 5 minutes over medium heat.

Add ground pepper to broth (to taste.)

Add tortellini to broth and continue simmering over medium heat until tortellini is fully cooked.

Remove soup from stove. Allow to cool for 5-10 minutes.

Serve and enjoy!


  • Add mushrooms and garlic (or any vegtables and spice, to taste.)
  • Use leftover chicken instead of cooking fresh.  Just cube chicken and add in when you add the tortellini to the broth.

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Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, wen she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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