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A speedy soup for busy cooks that appeals to people of all ages. Serve with bread and sliced vegetables or salad.
Ingredients
5 1/2 cups (1.5L) chicken broth, or vegetable broth; use reduced sodium canned or homemade
3/4 cup (135g) onions, chopped
1 cup (150g) carrots, diced fine
4 ounces (115g) green chiles, diced, (one 4-ounce can)
2 tsp garlic, minced (2 cloves)
1 tsp (1g) basil, dried or 1 Tbsp (1.5g) fresh, finely chopped
2 cups (150g) tortellini, cheese-filled*, fresh or frozen
2 Tbsp (15g) freshly grated Parmesan cheese*
Directions
In a large soup pot, bring broth, onion, carrot, green chiles, garlic and basil to a simmer.
Cover, reduce heat, and simmer 10 minutes.
Turn heat up and bring broth to a boil. Add tortellini and cook uncovered until tender to bite, 4 to 8 minutes.
Ladle into bowls and sprinkle with Parmesan cheese.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
