Dandelion Greens and Tortellini Soup recipe

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Ingredients

1 ½ 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

Nutrition Info

219.8 calories
carbohydrate: 30.4 g
cholesterol: 32.8 mg
fat: 7.6 g
fiber: 5 g
protein: 9.2 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1300.1 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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