Creamy Tortellini Soup
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Unexpected company? Keep frozen tortellini on hand
and you can have this elegant dish on the table in minutes.
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1
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package (1 pound) frozen cheese or
meat tortellini
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3 Tbs
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olive or vegetable oil
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1
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medium-size onion, coarsely
chopped
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5
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cloves garlic, minced
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4 cups
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chicken stock or canned chicken
broth
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1
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package (10 ounce) frozen green peas,
thawed and drained
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2 cups
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plain low-fat yogurt, well stirred,
or sour cream
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1/4 tsp
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black pepper
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1/3 cup
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minced parsley
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1/2 cup
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grated parmesan cheese, (2 ounces),
optional
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1
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Cook the tortellini according to package directions.
Drain, then add 1 tablespoon of the oil and toss; set aside.
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2
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Heat the remaining 2 tablespoons of oil in a large
saucepan over moderate heat for 1 minute. Add the onion and garlic and sauté, stirring occasionally, until
slightly softened -- about 3 minutes.
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3
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Add the stock and the peas, cover, and bring to a
boil over high heat. Reduce the heat to low and whisk in the yogurt. Add the tortellini and pepper and heat
through but do not boil.
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Servings: 4
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Yield: 1 quart
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Recipe Type
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One-dish Soup, Pasta, Quick & Easy, Soup
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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