Dandelion Greens and Tortellini Soup
Share recipe
Description
Vitamin A-rich dandelion greens mixed with tomatoes and carrots make an excellent soup. Add some crusty bread for a delicious meal.
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
Directions
- 1. 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.
- 2. 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.
- 3. Stir tortellini into the pot and serve.
Nutrition Facts
serving: 4 servings
calories: 219.8 kcal
carbohydrates: 30.4 g
protein: 9.2 g
saturated fat: 3.8 g
cholesterol: 32.8 mg
sodium: 1300.1 mg
fiber: 5 g
sugar: 7.7 g