Tortellini Soup

It's officially fall! For some, this time of year represents impending doom; the hint that winter is on it's way. But for me, fall is my favorite time of year. The temperature changes from hot to cool, you've got football, Halloween, and Thanksgiving. Fall to me is always the season for family, fun, and of course FOOD!

And there is no food that is more enjoyable in the fall than a hearty, hot bowl of soup. Now, let me be clear, I can make and eat soup year round. But it's during the fall and winter that simmering a big pot of soup all day and having your house smell amazing feels the most comforting. Well, this soup recipe will do the trick, but it does not take all day. In fact, it can be made in under 30 minutes so it's a perfect weeknight meal when you are in the mood for warm soup. Enjoy!

1-2 tbsp. extra virgin olive oil

1 small onion, chopped

1 clove garlic, minced

1 large handful of shredded carrots or 2-3 carrots, cleaned and chopped

Salt & Pepper

2 quarts chicken or vegetable stock

1-2 handfuls of frozen peas

1 pkg. (9oz.) cheese filled tortellini (I used Buitoni Three Cheese)

chopped flat leaf parsley for garnish

Heat olive oil in a soup pot over med. to high heat. Add onion and sauté for 3-4 minutes, then add garlic, followed by the carrots.  Add salt and pepper to taste and sauté for another 5 minutes or until carrots are soft.  Next, pour in the two containers of stock and bring to a boil. Add tortellini, peas, check the seasonings and add additional salt and pepper if necessary. Boil for approximately 5 more minutes or until all the tortellini are floating at the top.  Turn off heat, stir and ladle into bowls. Top with a couple pinches of flat leaf parsley.