Tortellini Soup with Prosciutto and Peas

by Cate on December 27, 2004

Recipe courtesy of Giada De Laurentiis.

1 box frozen green peas
1 medium onion, finely sliced
1 tablespoon butter (more to serve)
1/2 lb of prosciutto, diced (ask the deli to cut it in one piece for you)
2 cups chicken broth
Parmesan cheese
Tortellini, cooked

Defrost the peas. Cut onion in half and finely slices. Fry onion in 1 tablespoon of butter on low heat until softened and starting to slightly brown (about 5-6 minutes). Add the prosciutto and chicken broth and bring to boil. Reduce heat, add the cooked tortellini and peas and simmer for 3-4 minutes, until the peas are heated through. Season to taste with salt and pepper. Divide between 4 warmed bowls and add a little piece of butter to each. Serve with parmesan cheese.

Sweetnicks’ Notes: Great, comforting soup for cold weather nights.

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