- 1 1/2 cups dry cheese tortellini
- 1 tablespoon butter
- 1 cup matchstick-sized carrots
- 1 onion, chopped
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, drained
- 2 cups chopped dandelion greens
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- salt and ground black pepper to taste
- 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.
04/24/2018
recipepes.com
Dandelion Greens and Tortellini Soup, recipe
PT15M
PT1H
5
455 calories