Tortellini Wild Rice Soup
Classic Wild Rice Soup with a twist! Tortellini turns this into an extra hearty meal, perfect to warm you up this fall. Keep reading for a few more ways to adapt this recipe!
Can I add to this recipe?
Absolutely! There are a few easy changes we love:
- Try adding heavy cream to turn this into a deliciously creamy soup.
- Top with slivered almonds before serving.
- Add more protein with diced chicken and/or ham.
- Change up the veggies by adding spinach, peas, or even potatoes.
- Add a can (or two) of diced tomatoes, or to your liking.
Savory soups to try:
- Classic Chicken Noodle Soup
- Crockpot Sausage Chowder
- Instant Pot Lentil Soup
- New England Clam Chowder
- Lazy Day Beef & Vegetable Soup
Classic Wild Rice Soup with a twist! Tortellini turns this into an extra hearty meal, perfect to warm you up this fall.
Tortellini Wild Rice Soup
Ingredients:
- 2 Tbsp Kirkland Salted Sweet Cream Butter (#1723)
- 2 cups Flav-R-Pac Chopped Onions (#5772)
- 1 cup Flav-R-Pac Sunshine Carrots (#5520)
- 1 celery stalk, chopped
- Coarse Sea Salt (#1147) and Coarse Black Pepper (#1028), to taste
- 8 cups chicken stock (#1038 base)
- 1/2 cup wild rice
- 1/2 lb. Rosina Tri-Color Tortellini (#1815)
- 2 Tbsp flat leaf parsley
Instructions:
- First, melt the butter in a pot. Add the onions, carrots, celery, along with salt and pepper to taste. Cook for 8 to 10 minutes, or until golden brown.
- Then, add the stock and rice and bring to a boil. Simmer for 40 minutes, or until the rice is tender.
- Now, add the tortellini and cook until al dente, about 5 minutes.
- Season with salt and pepper as needed, and garnish with parsley before serving.
Adapted from: https://www.foodandwine.com/recipes/chicken-noodle-and-wild-rice-soup
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