Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 6 cups thinly sliced Vidalia onions

  3. Salt

  4. Freshly ground black pepper

  5. 10 peeled garlic cloves

  6. 1 tablespoon chopped fresh tarragon leaves

  7. 1 tablespoon chopped fresh oregano leaves

  8. 1 tablespoon chopped fresh basil

  9. 2 quarts chicken stock

  10. 2 cups diced day-old French bread, trimmed

  11. 1/4 cup heavy cream

  12. 1/3 cup grated Parmigiano-Reggiano cheese

  13. 12 Goatís cheese tortellini

  14. 2 teaspoon finely chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat the fryer. In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions and cook for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes. Using a handheld blender, process until smooth. Stir in the cheese. Season with salt and pepper. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper. To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley.

  2. Yield : 4 to 6 servings


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