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Vegetable tortellini soup
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Onion, coarsely chopped | | 2
| cl | Garlic, minced(2tsp) | | 1
| tbsp | Olive oil | | 3
| can | 14 ?oz beef broth | | 1
| can | 14 ?oz stewed tomatoes | | 1/2
| cup | Picante sauce or salsa | | 1
| tsp | Dried basil, crushed | | 9
| oz | Cheese-filled tortellini | | 1
| | Green bell pepper, diced | | 1/3
| cup | Freshly grated parmesan |
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Procedures:
| 1 | In a large saucepan or dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. | | 2 | Add broth, tomatoes, picante sauce and basil; bring to a boil. | | 3 | Stir in tortellini; simmer uncovered 15 minutes. | | 4 | stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. | | 5 | Ladle into soup bowls; sprinkle with cheese. | | 6 | note: very good with reser"s salsa. | | 7 | per serving: | | 8 | calories: 152 (22% from protein, 52 % from carbohydrate, 27 % from fat) protein: 8 grams fat: 5 grams cholesterol: 16 mg carbohydrate: 20 grams sodium: 903 mg exchanges: 1 vegetable, 1 bread, ?meat, ?fat |
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