Tortellini Minestrone
One serving calories 233 protein 12 g carbohydrates 32 g fat 7 g cholesterol 30 mg Sodium 935 mg
Prep time 6 minutes Cooking time 28 minutes
Food Note– tortellini or the round pockets of pasta filled with ground meat or ricotta cheese. There’s meat in a bowl makes use of the fresh tortellini available in the refrigerator section of most supermarkets. The cheese filled ones maybe used in place of the meat filled if you prefer. This soup thickens as it stands – add a bit more broth if I finish supers is desired.
2 tablespoons (1/4 stick) butter or margarine
1 medium size red onion, sliced
2 small yellow squash (about 8 ounces) sliced
1 clove garlic, chopped
5 cups canned beef broth
2 ounces day-old Italian bread, cubed (about two cups)
8 ounces refrigerated or frozen meat filled tortellini
1 package (10 ounces) frozen chopped broccoli, partially thawed under warm running water
12 Cherry tomatoes, halved
Salt and pepper to taste
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In a large sauce pan, melt butter over moderate heat. Add sliced onion and sauté until soft, about 5 minutes. Stir in squash and garlic; sauté for 2 minutes.
Add broth and the bread. Increase the heat to high, cover and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer the soup for 2 to 3 minutes.
Cuisine Writer
