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Tortellini Soup Recipe

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This recipe for Tortellini Soup, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin White
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
1 large onion
1 tsp. minced garlic
1 8 ounce package sliced mushrooms
2 cans (14 oz.) chicken broth
1 can (14 oz.) diced tomatoes
1 tsp. Worcestershire sauce
tsp. dried basil
1 bag (14 oz.) frozen cheese tortellini
Grated Parmesan cheese to taste

Directions:
Directions:
Saute onion and garlic in olive oil in soup pot, about 3 minutes.

Add mushrooms and cook until they begin to release their liquid, about 2 minutes.

Add broth and tomatoes, raise the heat to high, cover the pot and bring soup to a boil. Lift the lid briefly to add Worcestershire and basil.

When the broth comes to a rolling boil, add the tortellini. When broth comes back to a boil, continue to cook for 3 to 4 minutes or until tortellini are tender. Serve at once sprinkled with Parmesan cheese.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Servings: 6

 

 

 

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