Idiomas disponibles
Idiomas disponibles
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Italian Tortellini
Tomato Soup
2 tablespoons
(30 mL)
olive oil
1/2 cup (120 mL)
chopped
onion
1/2 cup (120 mL)
chopped
green
pepper
2 cans (14.5 oz.
[429
mL] each)
Italian-seasoned
diced tomatoes,
undrained
1 tablespoon
(15 mL)
sugar
1/2 teaspoon
(2 mL) salt
1/_ teaspoon
(1 mL)
fennel seed
1/8 teaspoon
(0.5 mL)
cayenne pepper
1 can (14 oz. [415 mL])
beef broth
1 package
(9 oz
[265
mLl)
refrigerated
cheese-
filled tortellini
Shredded
mozzarella
cheese, if desired
Chopped
fresh
parsley, if desired
In large saucepan
over medium-high
heat, heat olive oil.
Add onion and green pepper;
cook 3 to 5 minutes,
or
until limp. Add tomatoes,
sugar, salt, fennel seed, and
cayenne
peppen
Reduce heat to low; simmer, uncovered,
15 to 20 minutes,
or until thickened,
stirring
occasionally.
Cool 5 minutes.
Pour half of cooled
tomato
mixture
into pitcher. Cover
and blend at STIR about
15 seconds. Add remaining
tomato
mixture.
Cover and blend at STIR about
15 seconds. Blend at LIQUEFY about
10 seconds,
or until smooth.
Return mixture
to saucepan.
Add broth.
Bring to a boil.
Add tortellini.
Reduce heat to low; simmer, uncovered,
8 to 10 minutes,
or until tortellini
is tender, stirring
occasionally.
Serve hot, sprinkled
with
mozzarella
cheese and
chopped
parsley, if desired.
Yield: 6 (1 cup [235 mL]) servings.
Per Serving: About
250 cal, 8 g pro, 35 g carb,
8 g total fat, 2.5 g sat fat, 20 mg chol, 1,100
mg sod.
For 56 ounce
(1.75
L) pitcher:
Heat 3 tablespoon
(45 mL) olive oil in large Dutch oven
over medium-high
heat. Add _/4 cup (175 mL) chopped
onion and 3/4cup (175 mL) chopped
green pepper;
cook
3 to 5 minutes,
or until limp. Add 3 cans (14.5 oz.
[429
mL] each) Italian-seasoned
diced tomatoes
(undrained),
1V2 tablespoons
(20 mL) sugar, _/4teaspoon
(4 mL) salt, V4 teaspoon
(1 mL) fennel
seed, and
1/4teaspoon
(1 mL) cayenne
pepper. Reduce heat to low;
simmer,
uncovered,
20 to 25 minutes,
or until thickened,
stirring
occasionally.
Cool 5 minutes.
Pour half of cooled
tomato
mixture
into pitcher. Cover
and blend at STIR about
15 seconds. Add remaining
tomato
mixture.
Cover and blend at STIR about
15 seconds. Blend at LIQUEFY 10 to 15 seconds,
or until smooth.
Return mixture
to Dutch oven. Add
1V2 cans (14 oz.
[415
mL] each) beef broth.
Bring to a boil. Add
1I/2 packages
(9 oz. [265
mL] each)
refrigerated
cheese-filled
tortellini.
Continue
with
directions
above.
Yield: 9 (1 cup [235 mL]) servings.
See above for approximate nutrition analysis.
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