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Tortellini Soup with Grilled Vegetables

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Ingredients

  • 1 pound fresh cheese tortellini
  • 1 can tomatoes with green chilies
  • 1 can lentils
  • 1 piece grilled corn removed from the cob
  • 1 grilled zucchini
  • 1 grilled yellow squash
  • 32 ounces chicken stock
  • 2 tbsp Bull Sweet Heat Rub
  • 2 cups baby spinach
  • 1/2 cup Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Grill zucchini and corn in Bull Grill until lightly charred and then set aside.
  • Use your Bull side burner to heat a heavy bottom pan over medium heat. Stir in tomatoes, chicken broth, & Bull Sweet Heat Rub. Bring to a boil, reduce heat to low, and cover. Let the soup simmer for 20-30 minutes.
  • Add tortellini and simmer for about ten minutes, until pasta is tender. Finish off the soup by adding grilled corn, zucchini, squash, lentils, and spinach and let simmer for 5 minutes. Season with salt and pepper to taste.
  • Garnish with parmesan cheese and serve hot.