Monday, December 15, 2008

We're "iced-in" today, and I was hungry for Minestrone Soup. Here's the best I could do from my stockpile. I guess I should call it Stockpile Soup!

Tammy’s Turkey Tortellini Soup

In large stock pot, cook Tortellini according to package directions for al dente pasta. Drain, reserving liquids and set aside.

In same pot, brown:
1 pound ground turkey
1 medium onion, chopped.

3 cloves garlic

…just before meat is fully cooked. Brown two minutes, then, deglaze pan with small amount water, if necessary.

Add the following:
1 16 oz can diced tomatoes
1 15 oz. can Swanson Roasted Garlic Chicken Broth
1 Tbsp. crushed basil
1 tsp. crushed oregano
½tsp. crushed bay leaves
1 Tbsp. Better Than Bullion Beef Base
1 bag frozen mixed veggies, (I use Green Giant Steamers)
1 15 oz. can garbanzo beans, drained and rinsed
water from Tortellini (about 6-8 cups or so)

Simmer on low 15 minutes. Add tortellini to individual bowls, then ladle soup over top. Salt and pepper to taste, and add parmesan or romano cheese if desired.

No comments: