Vegetable Soup With Tortellini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Lf, Miamiherald, Soups/stews | 8 | -10 serve | |
INGREDIENTS
| 8 | c | Chicken broth |
| 1 | Onion, diced | |
| 2 | Carrots, peeled and diced | |
| 2 | Celery stalks, diced | |
| 2 | Leeks, white only diced | |
| 2 | Zucchini, diced | |
| 1/2 | t | Oregano |
| 1/2 | t | Dried basil |
| 1 | Frozen tortellini, 12oz | |
| 3 | Roma tomatoes, chopped | |
| Salt and pepper | ||
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Heat the broth in a large saucepan and add the onion, carrots, celery, leeks, zucchini, oregano, and basil. Simmer gently covered for 10 minutes. Add the tortellini and cook until al dente. The last 5 minutes of cooking, add the chopped tomatoes. Season to taste with salt and peppers. Allow to cool before refrigerating. Supply parmesan cheese to sprinkle over soup when served. Nutritional info per serving: 142 cal; 3g fat(21%) Source: Miami Herald, 1/18/96 format by Lisa Crawford Posted to MM-Recipes Digest V3 #240 Date: 03 Sep 96 00:12:19 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 2.8mg
Sodium: 806.5mg
Potassium: 395.3mg
Carbohydrates: 5.8g
Fiber: 1.3g
Sugar: 3.2g
Protein: 6.8g