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Prep Time: 6 Minutes Cook Time: 28 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Yummy, colorful, good for you soup. It thickens as is stands so you may need to add more broth. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 medium red onion, sliced |
2 small yellow squash, sliced (about 8 oz) |
1 clove garlic, chopped |
5 cups beef broth |
2 ounces day old italian bread, cubed (about 2 cups) |
8 ounces meat-filled tortellini or 8 ounces cheese-filled egg tortellini, refrigerated or frozen |
1 (10 ounce) package frozen broccoli, partially thawed under warm running water |
12 cherry tomatoes, halved |
salt and pepper |
Directions:
1. In large saucepan melt butter.
2. Add onion and saute 5 minutes til soft.
3. Stir in squash and garlic and saute 2 minutes.
4. Add broth and bread.
5. Heat on high, cover and bring to a boil, stirring occasionally.
6. Reduce heat to low and simmer 2-3 minutes.
7. Add tortellini and simmer 7 minutes.
8. Increase heat to high and boil.
9. Add broccoli and cook until tender about 4 minutes.
10. Season with salt and pepper.
11. Stir in tomatoes and serve pronto.
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