Tortellini Soup With Broccoli And Herbs

Recipe Ingredients

4 cups	948ml	Low sodium chicken broth - or vegetable broth
12 oz	340g	Tortellini - meat-filled, or any cheese or
		Meat stuffed fresh or frozen pasta
2 cups	292g / 10oz	Broccoli flowerets - **note
1 1/2 tablespoons	22ml	Green onions - chopped, or chives
1 tablespoon	15ml	Marjoram - total mixed with
		Sage - mixed with
		Oregano

Recipe Instructions

*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 <[email protected]> (Recipe used with permission)

Source:
San Jose Mercury News, Jan 17, 1996

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