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Ingredients
- BROTH:
- 2 cartons low sodium chicken broth (4 cups in eah carton)
- 1 chcken carcass
- 2 pieces of celery, cut into 3 pieces each
- 1 onion, quartered
- 1 tsp parsleY
- SOUP INGREDIENTS:
- baby carrots, cut into rounds
- 2 small zucchini
- 1 red pepper, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 small cabbage, chopped
- 1 tsp basil
- 1/4 tsp cayenne pepper
- 1/2 tsp salt and pepper
- 1 can white beans
- 1 pkg tortellini
- parmesan cheese for serving
Preparation
Step 1
in large stockpot, add chicken broth, chicken carcass
celery, onion and parsley....boil, reduce heat and simmer for 45 minutes.
Strain broth and add carrots, zucchini, red pepper, celery, onion, cabbage, basil, cayenne, salt and pepper. Bring to boil, reduce heat and simmer until vegetables are tender.
Add white beans and tortellini. Cook until tortellini is cooked al dente. Serve with fresh grated parmesan cheese.