Tortellini Soup
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 c Mushrooms, sliced
- 1 c Peas, frozen
- 1 tb Olive oil
- 2 c Water
- 9 oz Fresh cheese tortellini
- 14 1/2 oz Can chicken broth
- 1/4 c Onion, finely chopped
- 1 ea Garlic clove,minced
- 2 tb Parsley, snipped
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.
- Makes 8 servings.
- Tops Grocery Store Advertising booklet. November 12, 1991 "Christmas Dinner Italian-Style"
Plating
Cookware for this recipe
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Large pot
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Casserole pot
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon