- 1 large orange
- 3 (14 1/2-ounce) cans beef broth
- 2 teaspoons chopped fresh or 1/2 teaspoon dried basil
- 1 (9-ounce) package refrigerated garlic-and-cheese tortellini or cheese ravioli
How to Make It
Peel orange rind with a vegetable peeler, and finely chop rind. Squeeze juice into a Dutch oven. Add rind, broth, and basil.
Bring to a boil over medium heat; cover, reduce heat, and simmer 5 minutes. Stir in tortellini, and cook 8 minutes.