Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Chicken broth; or vegetable broth |
| 12 ounces | Tortellini; meat-filled, or any |
| \N \N | ; cheese or |
| \N \N | Meat stuffed fresh or frozen pasta |
| 2 cups | Broccoli flowerets; ** |
| 1½ tablespoon | Green onions; chopped, or chives |
| 1 tablespoon | Marjoram; total mixed with |
| \N \N | Sage; mixed with |
| \N \N | Oregano |
**N I didn't have any broccoli in the house so I used frozen corn.
Pour broth into a saucepan and bring to a boil. Add tortellini and cook 1 - 2 min or, if frozen, according to package directions. Add broccoli and cook over high heat about 5 minutes (You are cooking broccoli to crisp-tender stage as you finish cooking pasta.) Meanwhile, mix remaining ingredients in a small bowl. Serve soup in bowls, topping each serving with a drizzle of the flavored oil.
This is a fabulous soup...I really enjoyed it with the corn.
Per serving: 283 Calories (kcal); 6g Total Fat; (20% calories from fat); 19g Protein; 37g Carbohydrate; 58mg Cholesterol; 1102mg Sodium Food Exchanges: 2 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: San Jose Mercury News, Jan 17, 1996 Converted by MM_Buster v2.0n.