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Canning Tortellini Soup

10/22/2019

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    A new soup for the season!  Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane 

DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can.

Ingredients:​
1 tablespoon olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, sliced
1 Tablespoon garlic, minced
1 Quart chicken (or vegetable) broth
1 (28 ounce) can diced tomatoes with juices
2 Tablespoons tomato concentrate 
1 pint corn, drained
2 Tablespoons Italian seasoning
Salt & Pepper, to taste

1 (21 ounce) package cheese tortellini *not added when canning, see note above. 


Instructions
  • Clean and cut your onion, celery, and carrots.
  • Add olive oil to a large pot, set on medium-high heat. Sauté the vegetables for 8-10 minutes, stirring occasionally.
  • Stir in the garlic and cook for about 30 seconds, until fragrant.
  • Add in the chicken broth, tomatoes, corn, and Italian seasoning.
  • Increase heat to high and bring to a boil.
  • Once boiling, reduce heat to medium-low and partially cover with lid.
  • Simmer for 15 minutes.   (IF Pressure Canning: Stop Here!) 
  • Increase heat to medium and add the tortellini to the soup. Cook for an additional 10 minutes.
  • Season with salt & pepper as needed.
  • Serve immediately.

Kitchen Note:
The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed).  I do add in green beans if I am going to can this soup - for added bulk. 

 IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve.  When soup is ready for jarring, fill with half solids and half broth to 1" headspace.  Can According to NCHFP "Soup" Guideline. 
​https://nchfp.uga.edu/how/can_04/soups.html

Serves 4-6.
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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy