Options

Format:
Include:
PRINT
Beth Dreiling Hontzas Photo by: Beth Dreiling Hontzas

Southern Tortellini Minestrone

Use your favorite frozen greens in this soup, or substitute a bag of thoroughly washed fresh spinach.

Southern Living DECEMBER 2007

  • Yield: Makes 8 to 10 servings
  • Cook time:42 Minutes
  • Prep time:20 Minutes

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 2 (32-oz.) containers chicken broth
  • 3/4 cup dry white wine
  • 2 (14.5-oz.) cans Italian-seasoned diced tomatoes
  • 1 (16-oz.) package frozen green beans
  • 1 (16-oz.) package chopped frozen collard greens
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon dried crushed red pepper
  • 1 (16-oz.) package frozen cheese tortellini

Preparation

1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes; bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.

advertisement

Go to full version of

Southern Tortellini Minestrone recipe

advertisement