Tortellini soup
2 containers of chicken stock
One onion
Half a bunch of celery
4 carrots chopped thinly
Half cup of sun dried tomatoes
1 ear of corn
I package of tortellini’or Russian raviolis
Sauté onions, celery and carrots cooked corn off the cob, in olive oil with salt and pepper in POT BIG ENOUGH TO COOK PASTA IN For 7-10 minutes on medium heat
Add a half a cup of chopped sun dried tomatoes
Add 2 containers of chicken stocks
Bring to a boil
Turn heat down to medium low
Add frozen tortellinis, or Russian dumplings or raviolis and a bunch a green onions (scallions) sliced thinly
Turned to low, cover and come back in 30 minutes and serve
Drizzle a little salt and olive oil at the endon the serving portion. Squeeze lime on it as well if you’d lie or lemon.
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