| 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 | T | Green onions, chopped or |
| chives | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1850
Calories From Fat: 1297
Total Fat: 146.3g
Cholesterol: 581mg
Sodium: 5882.9mg
Potassium: 250.9mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 1.1g
Protein: 123.4g