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.
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.
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.