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Tortellini In Citrus Broth

Yield Makes 4 servings


  • 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

  1. Peel orange rind with a vegetable peeler, and finely chop rind. Squeeze juice into a Dutch oven. Add rind, broth, and basil.

  2. Bring to a boil over medium heat; cover, reduce heat, and simmer 5 minutes. Stir in tortellini, and cook 8 minutes.