anita@utastro.UUCP (Anita Cochran) (12/05/85)
Tortellini Vegetable Soup
I created this soup last weekend using things around the house.
For the vegetables I used frozen ones but, obviously, fresh ones
can be used if available. The tortellini are cheese filled (meat would
work) and I used the dried ones (available in our supermarket) but
again, fresh would do. This is an icredibly filling soup.
Ingredients:
approx. 3 quarts chicken or beef broth (homemade, canned or boullion)
1 - 2 cups each of several vegetables -- I used brocoli and yellow squash
1 35 oz can pureed tomatoes or whole tomatoes, cut up (not sauce)
1 - 2 cups dry tortellini
salt and pepper to taste
dill -- essential
preparation:
Heat the broth until boiling. Add the tortellini, tomatoes and juice,
salt, pepper, and dill. Simmer for 15 to 20 minutes. Add the vegetables
cut into reasonable size chunks (1 inch square for brocoli and 1/2 inch
square for the squash). Simmer for another 10 -1 5 minutes. The soup
is now done. Serve with a good bread.
Notes:
This soup should have a high proportion of solids to liquids but remember
that the tortellini expand when cooked. It is an extremely fast soup
to prepare if you use canned broth or boullion. Flexibility is
the keyword on this soup.
--
Anita Cochran uucp: {noao, ut-sally, ut-ngp}!utastro!anita
arpa: anita@astro.UTEXAS.EDU
snail: Astronomy Dept., The Univ. of Texas, Austin, TX, 78712
at&t: (512) 471-1471