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Ingredients:
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4 1/2 qt low-sodium chicken broth (homemade or canned)
1 pkg (9 oz) cheese-filled spinach tortellini
3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped
1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks
1/2 lb mushrooms, sliced
1 medium-size red bell pepper, stemmed, seeded and diced (optional)
1 cup cooked white or brown rice
2 tsp dry tarragon leaves
Grated Parmesan cheese (optional)
Instructions:
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In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add
tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell
pepper, rice, and tarragon; return to a boil over high heat. Reduce
heat, cover, and simmer until chicken is no longer pink in the center
(about 2 minutes). Offer with Parmesan if desired.
Per serving: 201 calories, 4 g total fat (0.8 g saturated fat).
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COLLECTION: Tortellini Soups
From: Ann.Adamcik@corp.sun.com (Ann Adamcik)
TORTELLINI SOUP
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Ingredients:
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1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
~6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan
Instructions:
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Sautee garlic in butter. Add broth and bring to boil. Add tortellini
and simmer for about 5 minutes. Add tomatoes, spinach, mushrooms, and
basil. Simmer for 2-3 minutes. Stir in parmesan and serve.
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From: debbyc@capemay.east.sun.com (Debby Cooper)
TORTELLINI SOUP
===============
Ingredients:
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1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can whole, peeled tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese tortellini
grated parmesan or romano cheese
Instructions:
http://www.cs.cmu.edu/~mjw/recipes/soup/tortellini-soup-coll.html (2 of 3) [12/17/1999 12:05:01 PM]
COLLECTION: Tortellini Soups
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Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown. Drain sausage and add to beef stock
(or water with bouillon cubes dissolved in it). Add parsely, onion,
carrots, tomato sauce, and tomatoes (squeeze them gently with your hand
as you drop them into pot). Cook for about 1/2 hour. Add zucchini and
mushrooms and cook until zucchini is tender. Add tortellini and cook
until done, about 2 or 3 minutes. Spoon into bowls and garnish with
grated cheese. Serve with garlic bread.
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mara
http://www.cs.cmu.edu/~mjw/recipes/soup/tortellini-soup-coll.html (3 of 3) [12/17/1999 12:05:01 PM]
Two Soups
Two Soups
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 18 Aug 1993 20:01:51 GMT
From The Best of Food and Wine Collection
Broccoli, Onion and Cheese Soup
5 tablespoons butter
2 large Bermuda onions, thinly sliced
1/4 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 tablespoon sugar
1/4 cup sweet white wine
3 cups chicken stock
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon dry mustard
1/8 teaspoon freshly grated nutmet
dash of cayenne
1/2 pound Jarlsberg cheese, grated
1/2 cup grated Gruyere cheese
1 bunch of broccoli, separated into 1 1/2 inch florets (about 4 cups)
1 red bell pepper, cut into 1/4 inch dice
In a large flameproof casserole, melt 2 tablespoons of the butter over
moderately high heat. Add the onions, black pepper, thyme and sugar.
Reduce the heat to moderately low, place a circle of waxed paper directly
over the top of the onions and cover tightly with a lid. Simmer, stirring
occasionally, until the onions are very soft and golden, about 1 hour and
15 minutes.
Remove the cover and the waxed paper and increase the heat to moderate.
Cook until the onions are golden brown, about 25 minutes.
Add the wine and boil until reduced by half, about 5 minutes. Add the
chicken stock and 2 cups of water. Bring to a boil and simmer for 15
minutes.
In a large saucepan, melt the remaining 3 tablespoons butter over moderate
heat. Whisk in the flour and cook, stirring, for 2 minutes without
browning. Whisk in the milk, cream, dry mustard, nutmeg and cayenne and
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Two Soups
bring to a boil. Boil, stirring, for 2 minutes. Remove from heat and
stir in the Jarlsberg and Gruyere until smooth.
Scrape the cheese mixture into the hot soup, add the broccoli and cook
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