Post by April B. on Mar 25, 2003 9:47:44 GMT -6
Tortellini and Tomato Soup
Makes 6 To 8 Servings
2 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) Diced Tomatoes
2 cans (14.5 oz. each) chicken broth
1 can (6 oz.) Tomato Paste
1 cup sliced carrot
3 Tbsp. chopped fresh parsley
2 tsp. dried basil, crushed
2 tsp. dried oregano, crushed
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated cheese tortellini, uncooked
1 cup sliced zucchini
1/2 cup (2 oz.) grated Parmesan cheese
Heat oil in large saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, 2 to 3 minutes.
Stir in undrained tomatoes, broth, tomato paste, carrots, parsley,
basil,
oregano and pepper; cover. Bring to boil.
Reduce heat to low; cook, stirring occasionally, 20 minutes.
Stir in tortellini and zucchini; cook 6 to 7 minutes or until
tortellini are tender.
Stir in cheese just before serving.
;D ;D ;D ;D ;D
Makes 6 To 8 Servings
2 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) Diced Tomatoes
2 cans (14.5 oz. each) chicken broth
1 can (6 oz.) Tomato Paste
1 cup sliced carrot
3 Tbsp. chopped fresh parsley
2 tsp. dried basil, crushed
2 tsp. dried oregano, crushed
1/4 tsp. ground black pepper
1 pkg. (9 oz.) refrigerated cheese tortellini, uncooked
1 cup sliced zucchini
1/2 cup (2 oz.) grated Parmesan cheese
Heat oil in large saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, 2 to 3 minutes.
Stir in undrained tomatoes, broth, tomato paste, carrots, parsley,
basil,
oregano and pepper; cover. Bring to boil.
Reduce heat to low; cook, stirring occasionally, 20 minutes.
Stir in tortellini and zucchini; cook 6 to 7 minutes or until
tortellini are tender.
Stir in cheese just before serving.
;D ;D ;D ;D ;D