tortellini soup | Isabelle at home

I don’t know about you but when I get home from a trip, whether it’s just a weekend or longer (in this case 1+ week of spring break). I just want home cook simple food. This usually means cookies or soup….since I’ve somewhat over-ate (big surprise) and had my share of delicious cocktails (another big surprise) during spring break, I think I owe it to my waste and liver to make a delicious home spun soup.

Beef Broth and Tortellini Soup

Ingredients:

2 lb beef “soup bones” (ask your butcher…some will happily get ride of bones, it should be quite inexpensive)

1 large carrot cut into large chunks

1 large onion cut into chunks

1 garlic clove peeled and crushed

a bunch of fresh thyme (see pic but about 5 twigs)

7 cups hot water

salt and pepper (to taste)

3 cups frozen cheese tortellini (or any favorite)

1 carrot julienne

2 green onions thinly sliced (for serving)

How to:

Look at these bad boys!

In a large pot add 2 tablespoon olive oil. Heat your oil and add your bones. Sear on all sides. Add your carrot, onion, garlic and fresh thyme. Add your hot water (carefully!) salt and pepper. Bring to a boil and reduce to a simmer. Cover and let simmer for 1 hour. Strain your broth and return to the pot. Bring back to a gentle boil and add your carrot (julienne), cook for 5 minutes and add your frozen tortellini. Cook for 2-3 more minutes, or until tortellini is tender….but not mushy (yuck)!