Ingredients
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1 caseRoseli® Premium Organic Three Cheese and Garden Vegetable Tortelloni
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4 oz.Roseli 50-50 Extra Virgin Olive Oil & Canola Oil Blend
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2 lbs.Cross Valley Farms® Diced Celery
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2 lbs.Cross Valley Farms Diced Onion
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6 oz.Cross Valley Farms Italian Parsley, finely chopped
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6 TMonarch® Low Sodium Gluten Free Chicken Base
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4 lbs.Monarch Frozen Diced Carrots & Peas
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to tasteMonarch Kosher Salt
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to tasteMonarch Cracked Black Pepper
Preparation
- Heat a large stock pot over medium heat. Sauté celery and onions in oil until starting to soften but not brown.
- Stir in parsley and cook for 1 minute, then add 6½ quarts of water and chicken base. Bring to a boil, stirring to dissolve chicken base.
- When broth is boiling, cook pasta according to directions, adding the carrots and peas during the last few minutes of cooking time. Taste and adjust seasonings.
- Ladle soup into serving bowls and finish with 6 tortelloni per bowl.
Serves: 25