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Dandelion Greens and Tortellini Soup

 made it  |  0 reviews   |   photos
Rachel McCarty Hewgill

"Vitamin A-rich dandelion greens mixed with tomatoes and carrots make an excellent soup. Add some crusty bread for a delicious meal."
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50 m servings 220 cals
Original recipe yields 4 servings

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  • Prep

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  2. Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
  3. Stir tortellini into the pot and serve.


  • Cook's Notes:
  • Substitute oil for the butter if desired.
  • Substitute a 9-ounce package of fresh tortellini for the fresh if desired.

Nutrition Facts

Per Serving: 220 calories; 7.6 g fat; 30.4 g carbohydrates; 9.2 g protein; 33 mg cholesterol; 1300 mg sodium. Full nutrition

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