Timely torellini soup
Last updated 6/12/2012 1:26:45 AM. Recipe ID 61317. Report a problem with this recipe.
Title: Timely torellini soup
Categories: Favorites, Soups
Yield: 6 -1 1/2 cup
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
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
Add the mushrooms and cook until they begin to release 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:
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