Tortellini soup

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
¼ cup Onion, finely chopped
1 cup Mushrooms, sliced
1 each Garlic clove,minced
14½ ounce Can chicken broth
2 cups Water
9 ounces Fresh cheese tortellini
1 cup Peas, frozen
2 tablespoons 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.

Makes 8 servings.

Tops Grocery Store Advertising booklet. November 12, 1991"Christmas Dinner Italian-Style"

Posted by Jean Cody. Courtesy of Fred Peters.

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