| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups &, Stews |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
md |
Onion, chopped |
| 2 |
c |
Zucchini, chopped |
| 2 |
c |
Carrots, chopped |
| 1 |
ts |
Garlic, minced |
| 1/3 |
c |
Chopped fresh basil or |
| 1 |
tb |
Dried basil |
| 2 |
md |
Tomato, chopped |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Saltless parsley seasoning blend |
| 2 |
cn |
(14 1/2 oz.) chicken broth |
| 9 |
oz |
Fresh cheese tortellini |
| 2 |
c |
Frozen corn kernels |
| 4 |
tb |
Grated parmesan or romano (up to 5) |
INSTRUCTIONS
In a 5-quart soup kettle or dutch oven, heat oil until hot over medium
heat. Add onion, zucchini, carrots and garlic. Cook, stirring often, until
onion is limp, about 5 minutes.
Add basic, tomatoes, pepper, parsley seasoning blend and broth. Heat to
boiling, about 10 minutes. Stir in tortellini and corn. Reduce heat to
medium and simmer until tortellini are tender, 5-6 minutes. Serve in bowls
topped with a sprinkling of cheese. Makes 4-5 servings.
Recipe by: 365 Easy One-Dish Meals Posted to MC-Recipe Digest V1 #518 by
Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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