Dandelion Greens and Tortellini Soup
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Ingredients50 m servings 220 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 220 calories; 7.6 g fat; 30.4 g carbohydrates; 9.2 g protein; 33 mg cholesterol; 1300 mg sodium. Full nutrition