"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from The Kremer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Kremer
Added: Wednesday, December 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 red bell pepper, diced
1 small onion, chopped
2 stalks celery, sliced
1 carrot, diced
3 large cloves garlic, chopped
2 to 3 tsp. dried basil (start with 2 and see how you like it)
2 tsp. fennel seeds
1/4 tsp. dried crushed red pepper
4 cups low-salt chicken or vegetable broth
2 cups water
1 9-ounce pkg fresh whole wheat cheese tortellini

Directions:
Directions:
Over medium heat, saute pepper, onion, celery, carrot, garlic, basil, fennel seeds and crushed red pepper in olive oil until vegetables are just tender, about 10 minutes. Add broth and water. Cover pot and simmer 10 to 15 minutes. Increase heat to high and bring soup to a boil. Add tortellini and cook until tender, 5 to 7 minutes. Season soup to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This tastes just as good the next day, but you may have to add a little more water or broth when you reheat.

 

 

 

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