Vadalia Onion Soup with Tortellini of Cheese Recipe

Name: Vadalia Onion Soup with Tortellini of Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 cups thinly sliced Vidalia onions; Salt; Freshly ground black pepper; 10 peeled garlic cloves; 1 tablespoon chopped fresh tarragon leaves; 1 tablespoon chopped fresh oregano leaves; 1 tablespoon chopped fresh basil; 2 quarts chicken stock; 2 cups diced day-old French bread, trimmed; 1/4 cup heavy cream; 1/3 cup grated Parmigiano-Reggiano cheese; 12 Goat's cheese tortellini; 2 teaspoon finely chopped fresh parsley leaves

Servings: persons

2 tablespoons olive oil
6 cups thinly sliced Vidalia onions
Salt
Freshly ground black pepper
10 peeled garlic cloves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
2 quarts chicken stock
2 cups diced day-old French bread, trimmed
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 teaspoon finely chopped fresh parsley leaves

1
Preheat the fryer.
2
In a large soup pan, over medium-high heat, heat the oil.
3
Add the onions.
4
Season with salt and pepper.
5
Saute the onions and cook for 8 minutes, or until wilted.
6
Add the garlic cloves and continue to cook for 2 minutes.
7
Stir in the chopped herbs and stock.
8
Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes.
9
Stir in the bread and cream.
10
Increase the heat to medium-high and cook for 10 minutes.
11
Using a hand-held blender, process until smooth.
12
Stir in the cheese.
13
Season with salt and pepper.
14
Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes.
15
Remove from the fryer and drain on paper towels.
16
Season with salt and pepper.
17
To serve, ladle the soup into bowls.
18
Garnish with the fried tortellini and parsley

1972

kcal

Calories

117

Fat

121

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 cups thinly sliced Vidalia onions, Salt, Freshly ground black pepper, and more.

Yes, Vadalia Onion Soup with Tortellini of Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vadalia Onion Soup with Tortellini of Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions