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Tubettini and Brussels Sprouts Soup

Fettuccine.Inn's picture
  Butter 3 Tablespoon
  Leeks 3 , cut into 1/4-inch pieces (White Part Only)
  Potato 1 Large, finely diced
  Chicken broth 6 Cup (96 tbs)
  Brussels sprouts 1 Pint, coarsely chopped
  Tubettini 1⁄2 Cup (8 tbs) (A Small Hollow Soup Pasta)
  Chopped parsley 3 Tablespoon
  Freshly grated double gloucester/Any other good grating cheese 1⁄4 Cup (4 tbs) (Use Fresh Ones)
  Freshly grated double gloucester/Any other good grating cheese 1⁄4 Cup (4 tbs), freshly grated
  Salt To Taste
  Pepper To Taste

In a large pot, heat the butter over medium heat.
Add the leeks and potatoes, sprinkle with salt and pepper and saute for 2 minutes, just to coat them well.
Stir in the broth, bring to a boil, then lower heat and simmer covered for 5 minutes.
Stir in the Brussels sprouts, simmer 10 minutes or until the vegetables are just about cooked.
Add the tubettini and cook, uncovered, 5 minutes or until al dente.
Taste for seasoning.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1766 Calories from Fat 656

% Daily Value*

Total Fat 74 g113.7%

Saturated Fat 45.4 g227.1%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 4292.1 mg178.8%

Total Carbohydrates 225 g75.1%

Dietary Fiber 38 g152.1%

Sugars 42.8 g

Protein 69 g137.7%

Vitamin A 350.9% Vitamin C 986%

Calcium 62.9% Iron 134.3%

*Based on a 2000 Calorie diet

Tubettini And Brussels Sprouts Soup Recipe