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Fragrant Tortellini Soup Recipe

  • 8servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Several tablespoons extra virgin olive oil

  2. 4 cloves garlic , minced

  3. 2 tsp fennel seeds , rub in the palm of your hand before adding.

  4. 2 tsp. basil (rubbed) or 10 to 12 fresh leaves chopped

  5. 1 tsp oregano

  6. 2 medium carrots , diced

  7. 1 large baking potato , diced

  8. 1 can garbanzo beans , drained

  9. 1 can navy beans , drained

  10. 1 can lake cut green beans , do not drain

  11. 2-15 ounce cans diced tomatoes , do not drain

  12. 1 C frozen corn

  13. 6-8 C veggie broth (can substitute 2 cups broth for 2 cups V-8 (low salt ) veggie juice

  14. 1 package of refrigerated or frozen tortellinis

  15. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Add olive oil to soup pot and heat over medium heat.

  2. When just heated, add garlic and fennel seeds. Saute until fragrant (about 2 minutes--don't burn the garlic.

  3. Add the carrots and potatoes and continue to saute for another couple of minutes.

  4. Add beans, tomatoes, broth, and the rest of the spices.

  5. Bring to a boil and simmer until potatoes are nearly cooked, 20 t0 30 minutes (closer to 30 where I am at 7200 feet).

  6. Add corn, and then tortellini a couple of minutes later.

  7. Salt and pepper to taste.

  8. Garnish with fresh parmesan cheese and serve with a nice crusty bread.

  9. Add corn

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