| 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 Converted by MM_Buster v2.0n.
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