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A speedy soup for busy cooks that appeals to people of all ages. Serve with bread and sliced vegetables or salad.
Preparation facts
Servings: 4
Yield: 7 cups (1.5L)
Ingredients
5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced sodium canned or homemade
3/4 cup (135g) onions, chopped
1 cup (150g) carrots, diced fine
4 oz (115g) green chiles, diced, (one 4-ounce can)
2 tsp garlic, minced (2 cloves)
1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely chopped
2 cups (150g) tortellini, cheese-filled*, fresh or frozen
2 Tbs (15g) freshly grated Parmesan cheese*
Directions
In a large soup pot, bring broth, onion, carrot, green chiles, garlic and basil to a simmer.
Cover, reduce heat, and simmer 10 minutes.
Turn heat up and bring broth to a boil. Add tortellini and cook uncovered until tender to bite, 4 to 8 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
