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Related recipes: Carrots, Cheese, Chile Peppers, Dairy Foods, Easy, Egg-Free, Garlic, Herbs, Onions, Pasta, Soups, Soups/Salads, Spring, Winter
A speedy soup for busy cooks that appeals to people of all ages. Serve with bread and sliced vegetables or salad.
Servings: 4
Yield: 7 cups (1.5L)
5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced sodium canned or homemade
3/4 cup (135g) onions, chopped
1 cup (150g) carrots, diced fine
4 oz (115g) green chiles, diced, (one 4-ounce can)
2 tsp garlic, minced (2 cloves)
1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely chopped
2 cups (150g) tortellini, cheese-filled*, fresh or frozen
2 Tbs (15g) freshly grated Parmesan cheese*
In a large soup pot, bring broth, onion, carrot, green chiles, garlic and basil to a simmer.
Cover, reduce heat, and simmer 10 minutes.
Turn heat up and bring broth to a boil. Add tortellini and cook uncovered until tender to bite, 4 to 8 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
