Vegetable Soup With Tortellini Recipe
Yield: 8 -10 serveRecipe by luhu.jp
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 package: Frozen tortellini, 12oz
3: Roma tomatoes, chopped
Salt and pepper,
1/4 cup: Grated Parmesan cheese,
Directions:
Heat the broth in a large saucepan and add the onion, carrots, celery,
leeks, zucchini, oregano, and basil. Simmer gently covered for 10
minutes. Add the tortellini and cook until al dente. The last 5
minutes of cooking, add the chopped tomatoes. Season to taste with
salt and peppers. Allow to cool before refrigerating. Supply parmesan
cheese to sprinkle over soup when served.
Nutritional info per serving: 142 cal; 3g fat(21%)
Source: Miami Herald, 1/18/96 format by Lisa Crawford
Source from luhu.jp
leeks, zucchini, oregano, and basil. Simmer gently covered for 10
minutes. Add the tortellini and cook until al dente. The last 5
minutes of cooking, add the chopped tomatoes. Season to taste with
salt and peppers. Allow to cool before refrigerating. Supply parmesan
cheese to sprinkle over soup when served.
Nutritional info per serving: 142 cal; 3g fat(21%)
Source: Miami Herald, 1/18/96 format by Lisa Crawford
Source from luhu.jp