| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Italian6 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Chicken broth; or vegetable broth |
| 12 |
oz |
Tortellini; meat-filled, or any |
|
|
; cheese or |
|
|
Meat stuffed fresh or frozen pasta |
| 2 |
c |
Broccoli flowerets; ** |
| 1 1/2 |
tb |
Green onions; chopped, or chives |
| 1 |
tb |
Marjoram; total mixed with |
|
|
Sage; mixed with |
|
|
Oregano |
INSTRUCTIONS
**N I didn't have any broccoli in the house so I used frozen corn.
Pour broth into a saucepan and bring to a boil. Add tortellini and cook 1 -
2 min or, if frozen, according to package directions. Add broccoli and cook
over high heat about 5 minutes (You are cooking broccoli to crisp-tender
stage as you finish cooking pasta.)
Meanwhile, mix remaining ingredients in a small bowl. Serve soup in bowls,
topping each serving with a drizzle of the flavored oil.
This is a fabulous soup...I really enjoyed it with the corn.
Per serving: 283 Calories (kcal); 6g Total Fat; (20% calories from fat);
19g Protein; 37g Carbohydrate; 58mg Cholesterol; 1102mg Sodium Food
Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: San Jose Mercury News, Jan 17, 1996
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