Tortellini-Vegetable Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 382. Vision transcription from the scanned page; needs review.
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Ingredients
- Either frozen or dried tortellini works in this soup
- 2 tablespoons snipped basil or 2 teaspoons dried basil, crushed
- 2 cloves garlic, minced*
- 2 teaspoons olive oil or cooking oil
- 4 cups beef or chicken broth (see recipes or tip, pages 372 and 373)
- 1/2 cup beef or cheese tortellini
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chopped, peeled tomatoes
- 1 cup loose-pack frozen cut green beans
- 1/2 cup sliced carrot
- Grated Parmesan cheese (optional)
Instructions
- In a medium saucepan cook basil and garlic in hot oil about 1 minute. Add broth, tortellini, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Add tomatoes, green beans, and carrot. Return to boiling; reduce heat. Cover and simmer 10 to 15 minutes more or till tortellini is done and vegetables are tender.
- If desired, sprinkle each serving with Parmesan cheese.
- *Note: If desired, substitute 2 tablespoons Pesto for Pasta (see recipe, page 269) for basil, garlic, and oil. Stir in at the end of cooking.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Tortellini in brodo" by adactio; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/74105777@N00/3189119920. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.