Title: Tortellini Soup with Broccoli And Herbs
Categories: Italian6
Yield: 4 servings

4 c Chicken broth; or vegetable
-broth
12 oz Tortellini; meat-filled, or
-any
; cheese or
Meat stuffed fresh or frozen
-pasta
2 c Broccoli flowerets; **
1 1/2 tb Green onions; chopped, or
-chives
1 tb Marjoram; total mixed with
Sage; mixed with
Oregano

**N I didn't have any broccoli in the house so I used frozen corn.

Pour broth into a saucepan and bring to a boil. Add tortellini and cook 1 -
2 min or, if frozen, according to package directions. Add broccoli and cook
over high heat about 5 minutes (You are cooking broccoli to crisp-tender
stage as you finish cooking pasta.)

Meanwhile, mix remaining ingredients in a small bowl. Serve soup in bowls,
topping each serving with a drizzle of the flavored oil.

This is a fabulous soup...I really enjoyed it with the corn.

Per serving: 283 Calories (kcal); 6g Total Fat; (20% calories from fat);
19g Protein; 37g Carbohydrate; 58mg Cholesterol; 1102mg Sodium Food
Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Recipe by: San Jose Mercury News, Jan 17, 1996

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