Hearty Tortellinivegetable Soup Recipe
Ingredients
| Small mushrooms - 3 cups, quartered | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs) | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| Olive oil OR Vegetable oil - 1 tablespoon plus 1 teaspoon | ||
| Garlic | 2 Clove (5gm), minced | |
| Spinach leaves - 4 cups, thoroughly washed and drained | ||
| Canned tomatoes | 3 Cup (16 tbs), stewed | |
| Canned ready to serve low sodium chicken broth - 2 cups | ||
| Italian flat leaf parsley | 2 Tablespoon, chopped | |
| Fresh dill OR basil - 2 tablespoon | ||
| Frozen tortellini (stuffed with ricotta cheese) - 56 | ||
Directions
MAKING
1.Take a 4 quart microwavable casserole. Add in onions, carrots, mushrooms, zucchini, garlic and oil. Stir well and microwave for 6 minutes on high 100%. Stir once after 3 minutes.
2.Add in all ingredients except tortellini and mix well. Microwave covered for 6 minutes on high 100%. Stir halfway through.
3.Add in the tortellini and mix to combine. Microwave covered for 5 minutes on medium 50%. Let stand with stirring occassionally every 3 minutes. The tortellinis soften.
SERVING
4. Serve immediately.
1.Take a 4 quart microwavable casserole. Add in onions, carrots, mushrooms, zucchini, garlic and oil. Stir well and microwave for 6 minutes on high 100%. Stir once after 3 minutes.
2.Add in all ingredients except tortellini and mix well. Microwave covered for 6 minutes on high 100%. Stir halfway through.
3.Add in the tortellini and mix to combine. Microwave covered for 5 minutes on medium 50%. Let stand with stirring occassionally every 3 minutes. The tortellinis soften.
SERVING
4. Serve immediately.
Chef
