This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Tortellini Vegetable Soup
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- #46721
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 large onion, chopped
2 celery ribs, chopped
2 tablespoons vegetable oil
2 cans (14.5 ounce size) beef broth
1 cup frozen corn
1 cup sliced carrots
1 cup cut green beans
1 cup diced uncooked potatoes
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon minced chives
2 cans (14.5 ounce size) diced tomatoes, undrained
2 cups frozen beef or cheese tortellini
directions
In a Dutch oven or soup kettle, saute the onion and celery in oil.
Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives, and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until the potatoes are tender.
Add the tomatoes and tortellini. Simmer, uncovered, for 4-5 minutes or until tortellini is heated through.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 21, 2010
I love this recipe! Everything blends together so well and I've gotten nothing but positive feedback!
May 2, 2007
great recipe! i used herb-spiced vegetable boullion instead to make it vegetarian! ;)