Today’s soup is a delicious Italian Tortellini Soup. I found it over at my good blogging friend Jamie’s site, Jamie Cooks It Up. It makes a big pot. I thought it would fit in my 5.25 quart Rachael Ray cast iron pan that I got from CSN, but that pan was still too small. So, I would recommend at least a 6 quart pot, a 7 quart would probably be best. You could always half the recipe and make it in a smaller pot.
This soup is absolutely delicious. I especially LOVE the zucchini in the recipe. I used a package of 24 oz. Olivieri cheese tortelloni that I got from Costco for the tortellini. However, you could easily use cooked pasta in place of the tortellini to adjust the cost of this recipe, but the tortellini is really delicious!
Next time, I make this I am going to make up to the point of where you add the tortellini. Then freeze half for another meal. When I am ready to eat the other half – just thaw, reheat and mix in the cooked tortellini.