Guest guest Posted December 28, 2002 Report Share Posted December 28, 2002 Yummers! Isn't it great to see all those fresh vegetables, packed with nutrients, in some of these veg recipes. REFRESHING. This is a meal that you can feel good about eating. Maybe-a add-a-little-a garlic-a-bread-a! Thanks ~ P_T ~ , I will have to keep this one in mind for when we actually get a cold day around here. PIEZAANOO..er..whatever, Shawn " If, at first, you do succeed, try to hide your astonishment. " " If, at first, you don't succeed, destroy all evidence that you tried. " " The last four letters in " American " spell out " I Can " . " " Everything's ok in the end, if it's not ok, it's not the end. " ----Original Message Follows---- " ~ P_T ~ <patchouli_troll " <patchouli_troll Tortellini Vegetable Soup Fri, 27 Dec 2002 22:53:30 -0000 It is just raining cats and dogs here today; perfect day for making soup. I just finished making a batch of broccoli-cheese soup, but I have already posted that recipe before. (in the files section, I believe) Anyway, as I was looking through my recipe card file box, I found this recipe and typed it up. It is very easy to make and delicious. Tortellini Vegetable Soup 1 large onion, chopped 2 celery ribs, chopped 2 Tbs olive oil 4 cups vegetable broth 1 cup frozen corn 1 cup sliced carrots 1 cup sliced green beans 1 cup diced potatoes 1 tsp dried basil 1 tsp dried thyme 1/2 tsp minced chives 2 cans (14.5oz. each) diced tomatoes, undrained 2 cups frozen or fresh cheese tortellini In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil. Reduce heat ; cover and simmer for 15 to 20 minutes or until carrots and potatoes are tender. Add the tomatoes and tortellini. Simmer, uncovered, for 4 to 5 minutes or until tortellini is heated through. Yield: 10 servings (2 1/2 quarts) ~ P_T ~ Never doubt that a small group of thoughtful, committed people can change the world. Indeed, it is the only thing that ever has. ~ Margaret Mead, American anthropologist (1901 - 1978) _______________ STOP MORE SPAM with the new MSN 8 and get 3 months FREE*. http://join.msn.com/?page=features/junkmail & xAPID=42 & PS=47575 & PI=7324 & DI=7474 & SU\ = http://www.hotmail.msn.com/cgi-bin/getmsg & HL=1216hotmailtaglines_stopmorespam_3m\ f Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2002 Report Share Posted December 30, 2002 Absolutely! This dish practically screams " Serve me with garlic bread! " . *lol* Has anyone here ever had garlic knots? Yum! ~ P_T ~ No mistake is more common and more fatuous than appealing to logic in cases which are beyond her jurisdiction. -Samuel Butler, writer (1835-1902) ~~~~*~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~~> , " _- MatrixenO -_ " < matrixeno@h...> wrote: Maybe-a add-a-little-a garlic-a-bread-a! > Thanks ~ P_T ~ , I will have to keep this one in mind for when we actually > get a cold day around here. > > PIEZAANOO..er..whatever, > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2002 Report Share Posted December 30, 2002 I feel like it's probably a sacrilige to even submit something like this, but I was having an emergency with grilled cheese sandwiches and no soup in the house (when you need comfort food...). so I made this terribly easy soup and, even though it's basically the same concept as the canned soup you would buy (ok, I would buy!) the veggies weren't all mushy and indestinguishable. 1 can of mixed vegetables, drained some veggie broth. mix together. warm. As I said, I do have guilt over printing this out, but I cannot cook, so... Imagination being 9/10 of the law and all... -dawn Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 TORTELLINI VEGETABLE SOUP Yield: 8 servings INGREDIENTS - 3/4 cup chopped onion - 4 cups water - 14-1/2 ounce can diced tomatoes with Italian seasonings - 1 cup diced carrots - 1/2 teaspoon salt - 1/8 teaspoon ground black pepper - 9 ounces (about 2-1/2 cups) refrigerated cheese tortellini - 1 cup thinly sliced fresh mushrooms - 1 cup zucchini, quartered lengthwise and thinly sliced - 1 cup (packed) chopped fresh spinach - 2 teaspoons dried parsley, finely crumbled DIRECTIONS Coat a 3-quart pot with nonstick cooking spray or 1 tablespoon of olive oil and add the onion. Cover and cook over medium heat for several minutes, until the onions start to soften. Add the water, undrained tomatoes, carrots, salt, and pepper to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender. Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the liquid. Carefully blend at low speed to puree the vegetables. Return the blended mixture back to the pot. Add the tortellini and mushrooms to the pot and bring to a boil. Reduce the heat to medium-low, cover, and cook for 5 minutes. Add the zucchini and cook covered for an additional 4 minutes. Add the spinach and cook for another minute, until the spinach wilts and the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley. Nutritional Information Per Serving (1 cup per serving): Calories: 120, Carbohydrate: 20 g, Cholesterol: 12 mg, Fat: 2.6 g, Saturated Fat: 1.2 g, Fiber: 2.2 g, Protein: 5.2 g, Sodium: 368 mg, Calcium: 83 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat Penny Quote Link to comment Share on other sites More sharing options...
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