Russian Tortellini Soup

By carol gorman

Many cultures have a version of dumplings; for Russians, they're called pelmeni. One of the ways they're often served is in a cabbage soup. We substitute easier-to-find tortellini in this healthy soup recipe with great results, but if you can find pelmeni, go ahead and use them.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, quartered and sliced
• 5 cups low-sodium chicken broth
• 4 cups prepared coleslaw mix
• 10 ounces cheese- or meat-filled tortellini (about 3½ cups fresh or 2½ cups frozen)
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• ⅓ cup chopped fresh dill

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 4 minutes. Add broth; bring to a boil over high heat. Reduce heat to a simmer and cook for 5 minutes. Add coleslaw mix, tortellini, salt and pepper; cook until the tortellini are hot, 4 to 6 minutes. Remove from heat and stir in dill.