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Japanese Tortellini Soup

Japanese Tortellini Soup

Southern Living DECEMBER 1996

  • Yield: 6 cups

Ingredients

  • 2 (14 1/2-ounce) cans Oriental broth
  • 1 (16-ounce) package frozen broccoli, sugar snap peas, water chestnuts, and red peppers with teriyaki sauce, thawed
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1/4 teaspoon hot sauce

Preparation

Combine broth, seasoning packet from vegetables, tortellini, and hot sauce in a large saucepan; bring to a boil.

Add vegetables; return to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are crisp-tender.

Note: For frozen vegetables, we used Green Giant.

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Japanese Tortellini Soup recipe

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