Dandelion Greens and Tortellini Soup
Description
This vegetable soup with dandelion greens is quick and easy to prepare on a weeknight, and includes cheese tortellini for added body.
Ingredients
•
1 1/2 cups dry cheese tortellini
•
1 tablespoon butter
•
1 cup matchstick-sized carrots
•
1 onion, chopped
•
4 cups chicken broth
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1 (15 ounce) can diced tomatoes, drained
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2 cups chopped dandelion greens
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1 teaspoon garlic powder
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1 teaspoon dried basil
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salt and ground black pepper to taste
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.