Most of you probably know we got hit with a pretty killer Nor’easter today. After running around with the beast and attempting to shovel half of the driveway (the 1960’s snow blower scares me just a tad), I was ready for something warm and toasty. I had all of the ingredients for this tortellini soup. It’s quick to make and very fulfilling. Enjoy!


Ingredients
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1/2 onion, coarsely chopped
2 gloves of garlic, minced
32 oz. chicken or vegetable stock
15 oz. tomato sauce
1 tablespoon oregano 
salt & pepper to taste
Pecorino Romano (optional)

Directions
Pour about 3 tablespoons of olive oil in the bottom of a cast iron pot. 
Add in the onions and garlic along with salt and pepper. Sauté for about 2 minutes. Add in the carrots and celery and sauté until the vegetables are al dente. 
Pour in the stock, tomato sauce, oregano, and a touch more of salt and pepper. 
Bring to a boil then simmer until vegetables are tender. 
Return the liquid to a boil and add in frozen tortellini. 
Allow tortellini to cook for about 3-5 minutes, or until they start to rise to the top. 
Remove from heat and top with Pecorino Romano cheese. 
Serve immediately. 

Servings: 4-6