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.
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