Tortellini soup with broccoli and herbs

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.

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