| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Favorites, Soups |
6 |
-1 1/2 cup |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
lg |
Onion |
| 1 |
ts |
Bottled minced garlic |
| 1 |
pk |
Presliiced mushrooms, 8 oz. |
| 2 |
|
Fat free chicken broth |
| 1 |
|
Seasoned tomatores; like garlic and onion |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dried basil |
| 14 |
|
Frozen cheese tortellini |
| 1 |
|
Parmesan cheese; grated to taste |
|
3 |
minutes. Add the mushrooms and cook until they begin to release |
INSTRUCTIONS
In a large soup pot or dutch oven, heat the oil on medium heat. Meanwhile,
peel and coarsely chop the onion, adding it to the pot as you chop. Add the
garlic and cook, stirring occasionally, until tender, about
thier liquid, about 2 minutes. Meanwhile open the cans of broth and
tomatoes. Add the broth adntomatoes. Raise the heat to high. Cover the pot
and bring the soup to a boil. Lift the lid briefly to add the
Worcestershire and basil. When the broth comes to a rolling boil, add the
tortellini. When the broth comes back to a boil, continue to cook for 3 to
4 minutes, or just until the pasta is tender. Serve at once, passing
Parmesan cheese at the table to sprinkle on top, if desired. Serves 6,
about 1 1/2 cups per serving. 202 cal., 6 grams fat(trace sat), 29 grams
carb., 8 grams pro., 676mg sodium, 12 mg cholesterol, 27mg calcium, 2 grams
fiber
Contributor: Freep, 1/14/97--Desperation Dinners Preparation Time: 20 mi
Posted to MM-Recipes Digest V5 #019 by "Dick Smith" <rsmith3@flash.net> on
Jan 19, 1998
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