Vegetable soup with tortellini – ABC News

If I learnt anything during COVID lockdowns, it's to be free with food and celebrate the pantry.
With this realisation in hand, this is one of the soups that now gets our family through the cooler months — tortellini soup.
The basic principle of the dish mirrors the Italian classic, minestrone, but rather than the traditional short pasta, I've gone for extra heft of tortellini.
This dish falls somewhere between a chunky soup and thick stew, with the rich tomato and vegetable broth lovingly hugging every parcel of pasta.
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The richness of the soup comes from cooking the vegetable base at a high heat to encourage caramelisation.
This extra cooking time also draws out the sugars from the vegetables, and amplifies their flavour. You will notice the sweetness of the onions and the fruity vegetal edge from the fennel.
Every month, we publish a new recipe from our New Australian Classics series. Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She’s the author of four cookbooks, Community, Neighbourhood, Family, and To Asia, with Love. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.
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