Fall Soup

Category: Soups, Stews and Chili

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 45 minutes

Ingredients

2 Garlic minced

1 ts Dried Oregano

Italian parsley for garnish

4 c Canned whole tomatoes in

2 c Water

1 tb Plus 1 tsp olive oil

1 pk Dried cheese tortellini

1 c Chopped carrot

1 Bay leaf

2 c Chicken broth

1/2 c Onions chopped

1 ts Dried basil

1/2 c Chopped fennel (optional)

2 c Escarole or spinach;


Directions

Clarion Ledger Recipes, 11/19/97 Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic. Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham, ALs cookbook) Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Nov 19, 1997

Reviews

☆☆☆☆☆

This is THE perfect cold weather soup. I substitute the water for half chicken broth half white wine. Also add Parmesan cheese as a garnish and serve with a nice crusty bread.

Missmojo47

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