Tortellini Soup With Broccoli And Herbs <R T>
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- 1 Tbsp Marjoram -- total mixed with Sage -- mixed with Oregano
- 4 C Chicken Broth -- or vegetable broth
- 12 Oz Tortellini, Meat-Filled -- or any cheese or Meat Stuffed Fresh Or Frozen Pasta
- 2 C Broccoli Flowerets -- **NOTE
- Olive oil
- 1 1/2 Tbsp Green Onions -- chopped, or chives
Contains
GlutenEggsMilk
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.
- 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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- *NOTE: Original recipe used 2 T extra virgin olive oil.
- I omitted the oil completely and added the herbs and onions into the soup as it was cooking.
- **NOTE: I didn't have any broccoli in the house so I used frozen corn.
- Pour broth into a saucepan and bring to a boil. Add tortellini and cook 1 - 2 min or, if frozen, according to package directions. Add broccoli and cook over high heat about 5 min. (You are cooking broccoli to crisp-tender stage as you finish cooking pasta.)
- Meanwhile, mix remaining ingredients in a small bowl. Serve soup in bowls, topping each serving with a drizzle of the flavored oil.
- Serves 4
- This is a fabulous soup...I really enjoyed it with the corn.
- Entered into MasterCook II by Reggie Dwork (Recipe used with permission)
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board