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Vegetable soup with tortellini
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| Artist: |
_ |
| Categories: |
Soups & Stews, Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| cup | Chicken broth | | 1
| large | Onion, diced | | 2
| large | Carrots, peeled and diced | | 2
| | Celery stalks, diced | | 2
| | Leeks, white only, diced | | 2
| | Zucchini, diced | | 1/2
| tsp | Oregano | | 1/2
| tsp | Dried basil | | 1
| pack | Frozen tortellini(12oz) | | 3
| | Roma tomatoes, chopped | | | Salt and pepper | | 1/4
| cup | Grated Parmesan cheese |
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Procedures:
| 1 | Heat the broth in a large saucepan and add the onion, carrots, celery, leeks, zucchini, oregano, and basil. | | 2 | Simmer gently covered for 10 minutes. | | 3 | Add the tortellini and cook until al dente. | | 4 | The last 5 minutes of cooking, add the chopped tomatoes. | | 5 | Season to taste with salt and peppers. | | 6 | Allow to cool before refrigerating. | | 7 | Supply parmesan cheese to sprinkle over soup when served. | | 8 | nutritional info per serving: 142 cal; 3g fat(21%) |
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