Recipe Talk

Need recipe for the soup please

Chicken-Tortellini Soup

Ingredients

1 box (9 oz) Green Giant™ frozen cut broccoli

6 cups water 1/2 cup dry vermouth or water

3 cans (10 1/2 oz each) condensed chicken broth

1 can (10 3/4 oz) condensed cream of chicken soup

2 cups cubed cooked chicken

1 cup chopped onions (2 medium)

1 cup sliced carrots (2 medium)

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

2 cloves garlic, minced

1 package (7 oz) dry cheese tortellini

1/4 cup grated Parmesan cheese, if desired

Directions

1. Remove broccoli from freezer; let stand at room temperature to thaw. In 5-quart saucepan or Dutch oven, mix all remaining ingredients except tortellini and cheese.
Heat to boiling.

2. Stir in tortellini. Reduce heat; simmer uncovered 30 minutes, stirring occasionally.

3. Stir in thawed broccoli; simmer 5 to 10 minutes longer or until broccoli is crisp-tender. Sprinkle individual servings with cheese.

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Friday, October 28, 2011

Tortellini Soup

That Paula Dean sure knows how to make a soup! I found this recipe in some magazine a few years ago and it's one of our favorites.

Tortellini Soup

1 lb. Italian sausage
2 carrots, peeled and sliced
1 onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
2 (48 oz.) boxes of chicken broth
1 (15 oz.) can tomato sauce
2 medium zucchini, cut in half lengthwise and sliced
5-6 sprigs fresh rosemary, finely chopped or 1 teaspoon dried, crushed rosemary
1 (20 oz.) package refrigerated or frozen 3-cheese tortellini

In a large Dutch oven, combine sausage, carrots, onion, and bell pepper; cook over medium heat until sausage is brown and crumbles. Drain well. Add garlic and cook 1 minute. Stir in chicken broth and tomato sauce; bring to a boil, reduce heat, and simmer 5 minutes. Add zucchini and rosemary; simmer 20 minutes. Taste to adjust seasoning. Add tortellini and cook according to package directions or until tender. Serve immediately.

**You can freeze this soup as well. To freeze half, ladle out 1/2 of the soup before you add the tortellini, making sure to have a good ratio of broth and "goodies". Let cool and then store in a ziplock bag to freeze. To reheat: bring soup to a boil and continue as directed.

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Source: McCall's Best Recipes: 1989

Tricolor Tortellini Soup

Ingredients

•1 pkg.(8 oz)tricolor tortellini
• 1/4 lb. bacon, cut in strips
• 2 medium cloves garlic, peeled and thinly sliced
• 4 cups washed and coarsely chopped escarole or chicory
• 4 cups chicken broth
• 1 can(1 pound)small white beans
• 1 can(28 oz.)Italian plum tomatoes
• 1 medium yellow pepper, cut in 1/4-inch cubes
• 1/4 tsp. pepper

Directions

1. Cook tortellini as package label directs; drain and set aside. In 4-quart saucepan or Dutch oven, cook bacon and garlic 3 minutes or until bacon is browned; remove with slotted spoon.

2. In drippings, cook escarole 2 minutes or until wilted. Stir in broth, beans and their liquid, tomatoes and their liquid, yellow pepper cubes and pepper. Bring to boiling. Stir in cooked pasta, bacon and garlic; heat through.

Makes 10-12 servings.