Canning Tortellini Soup

    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.