Tortellini and Vegetable Chowder |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You can use refrigerated meat or cheese tortellini for this soup. This is a meal in 30 minutes. Ingredients:
2 (14 ounce) cans reduced-sodium chicken broth |
1 (16 ounce) package loose-pack frozen broccoli carrots cauliflower mix |
1 (9 ounce) refrigerated tortellini |
2 cups milk |
1/4 cup all-purpose flour |
1 teaspoon dried basil, crushed or 1 tablespoon fresh basil, snipped |
1 cup shredded process smoked gouda cheese |
Directions:
1. In a large saucepan combine broth and frozen vegetables. Bring to a boil.
2. Stir in tortellini, return to boil, reduce heat, and simmer about 5 minutes or until vegetables are tender.
3. Meanwhile, in a screw-top jar combine about half of the milk and all of the flour. Cover and shake well. Add to broth mixture, add remaining milk and basil.
4. Cook and stir until thickened and bubbly. Cook and stir for one more minute.
5. Stir in cheese until melts. If desired, season to taste with fresh ground black pepper and salt.
6. Enjoy!
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