Date: Mon, 16 Aug 93 09:31:26 +0200
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cici@insect.berkeley.edu (Cici) Source: Sunset's Light and Healthy Cookbook CHICKEN TORTELLINI SOUP ======================= (Makes 10-12 servings) Ingredients: ------------ 4 1/2 qt low-sodium chicken broth (homemade or canned) 1 pkg (9 oz) cheese-filled spinach tortellini 3/4 lb stemmed spinach leaves, rinsed well, drained, and chopped 1 lb boneless and skinless chicken breasts, cut into 1/2-inch chunks 1/2 lb mushrooms, sliced 1 medium-size red bell pepper, stemmed, seeded and diced (optional) 1 cup cooked white or brown rice 2 tsp dry tarragon leaves Grated Parmesan cheese (optional) Instructions: ------------- In an 8-10 qt. pot, bring chicken broth to a boil over high heat. Add tortellini, cook until al dente. Add spinach, chicken, mushrooms, bell pepper, rice, and tarragon; return to a boil over high heat. Reduce heat, cover, and simmer until chicken is no longer pink in the center (about 2 minutes). Offer with Parmesan if desired. Per serving: 201 calories, 4 g total fat (0.8 g saturated fat). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Ann.Adamcik@corp.sun.com (Ann Adamcik) TORTELLINI SOUP =============== Ingredients: ------------ 1 tsp butter 3-4 cloves garlic, finely chopped 2 cans (14 oz. each) vegetable broth 1 pkg (9 oz.) tortellini 1 can (14 oz.) stewed tomatoes, chopped up 1/2 bunch fresh spinach, cleaned, stemmed, and torn ~6-8 fresh mushrooms, sliced 6 fresh basil leaves or 1 Tbsp. dried basil 1/4 cup shredded parmesan Instructions: ------------- Sautee garlic in butter. Add broth and bring to boil. Add tortellini and simmer for about 5 minutes. Add tomatoes, spinach, mushrooms, and basil. Simmer for 2-3 minutes. Stir in parmesan and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: debbyc@capemay.east.sun.com (Debby Cooper) TORTELLINI SOUP =============== Ingredients: ------------ 1 lb mild Italian sausage 2 cloves garlic, crushed 7 cups beef stock (or water) 5 beef bouillon cubes (ONLY if you use water) 1/4 cup fresh parsley, chopped 1 onion, cut in eighths 2 zucchini, sliced 2 carrots, sliced 8 oz. can tomato sauce 1 lb. can whole, peeled tomatoes, crushed 8 oz. can sliced mushrooms 1 pkg fresh cheese tortellini grated parmesan or romano cheese Instructions: ------------- Brown sausage in skillet, add garlic when grease has begun to bleed into the skillet so it doesn't brown. Drain sausage and add to beef stock (or water with bouillon cubes dissolved in it). Add parsely, onion, carrots, tomato sauce, and tomatoes (squeeze them gently with your hand as you drop them into pot). Cook for about 1/2 hour. Add zucchini and mushrooms and cook until zucchini is tender. Add tortellini and cook until done, about 2 or 3 minutes. Spoon into bowls and garnish with grated cheese. Serve with garlic bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.