DANDELION GREENS AND TORTELLINI SOUP

Dandelion Greens and Tortellini Soup image

Vitamin A-rich dandelion greens mixed with tomatoes and carrots make an excellent soup. Add some crusty bread for a delicious meal.

Provided by Rachel McCarty Hewgill

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1300.1 mg, Sugar 7.7 g