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Tortellini and Broccoli Rabe Soup

30 minutes or fewer Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the cheese tortellini. Collard or mustard greens are good alternatives. If you like, serve the soup topped with grated Parmesan cheese.

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30 minutes or fewer


Broccoli rabe (also called rapini) has a sharp flavor that nicely offsets the cheese tortellini. Collard or mustard greens are good alternatives. If you like, serve the soup topped with grated Parmesan cheese.

Servings
6

Ingredients

  • 8 oz. broccoli rabe
  • 2 tsp. olive oil
  • 4 cloves garlic, minced
  • 2 14.5-oz. cans vegetable stock
  • 1 9-oz. pkg. uncooked fresh cheese tortellini

Preparation

Remove and discard tough ends from broccoli rabe stems; coarsely chop broccoli rabe.

Heat oil in large pot over medium heat. Add garlic, and cook, stirring often, 30 seconds. Add broccoli rabe, stock and 1/2 cup water, and bring to a slow boil; cook 5 minutes.

Add tortellini; cook according to package directions, until tender. Serve.

Nutrition Information

  • Calories 130
  • Carbohydrate Content 19 g
  • Cholesterol Content 5 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 340 mg
  • Sugar Content 1 g