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ISO: Tortillini soup recipe, would like. nt

Pat/AR

Peggy

TORTELLINI SOUP
Source: Tops Grocery Store advertising booklet
November 12, 1991 Christmas Dinner Italian-Style
Yield: 8 servings

1 tbsp olive oil
1/4 cup onion, finely chopped
1 cup mushrooms, sliced
1 garlic clove, minced
1 (14 1/2 oz.) can chicken broth
2 cups water
9 oz fresh cheese tortellini
1 cup peas, frozen
2 tbsp parsley, snipped

In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.

Recipe(tried): Family Favorite Tortellini Soup (2) - one for crock pot

Terry,Tx

I can get my kids to eat extra veggies serving these!

ITALIAN TORTELLINI STEW
Source: Fast and Healthy Magazine, January 1996
Makes 8 servings, 1 1/4 cups each

"Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes."

1 medium onion, chopped
2 medium zucchini, cut in 1-inch cubes
2 cans (14 1/2 ounces each) vegetable or chicken broth
1 (28 ounce) can crushed tomatoes, undrained
1 (15 1/2 ounce) can great northern bean, rinsed and drained
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) pkg. uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on LOW setting for at least 6 hours.

When ready to serve, increase heat to HIGH setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

Terry's notes: I shredded the zuchini and also 1 large carrot. I used fresh tortellini (9oz) and reduced the final cooking time to about 10 min. or till done. I also had to cut this recipe in half because my crock pot wouldn't hold it all.

Tortellini Soup
Recipe By : Terry Ward
Servings: 8

1 (49-1/2 oz) can chicken broth or 5 (10-1/2oz)
1 onion -- diced
1 large clove garlic -- minced
3 stalks celery -- diced
3 carrots -- sliced
1 (14-1/2 oz) can Italian style stewed tomatoes
1 (15-16 oz) can white beans, such as navy, cannellini
or garbanzos -- drained & rinsed
salt and pepper to taste
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 cup dried tortellini
fresh shredded Parmesan cheese

Combine all ingred. except tortellini and cheese in a large soup pot. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add tortellini and continue to simmer, covered, 25 min. or until tortellini or tender. Ladle into bowls and sprinkle with Parmesan.

Thank You: Thanks Terry and Peggy, more

Pat/AR

will post one I made today that I got from card playing gal who we get together with. It is very good. if you would like will post.