Zuppa di Tortellini (Tortellini Soup)
Nana Ortenzia makes this soup with homemade stock. She makes it for us on cold nights and also on hot nights because its one of our favourites! We used to, and still call it belly button soup because of the shape of the tortellini.
Ingredients
| Meat/Cheese tortellini | 1 Pound | |
| Chicken stock/Vegetable stock | 8 Cup (128 tbs) | |
| Chopped fresh italian parsley/Chopped basil | 2 Tablespoon | |
| Grated parmesan cheese | 1/4 Cup (4 tbs) |
Directions
Making
In large pot of boiling salted water, cook tortellini for 8 minutes or until they float to the top.
Drain and set aside.
Then, in saucepan, bring chicken stock and parsley to a boil. Stir in tortellini; simmer for 5 minutes.
Serving
Serve in deep soup bowls sprinkled with Parmesan.
Tip: For a heartier soup stir in 1 cup (250 mL) frozen mixed vegetables with tortellini.
Recipe Summary
Nutrition Facts
Serving size
Calories 379Calories from Fat 144
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 869 mg36.21%
Total Carbohydrates 18 g6%
Dietary Fiber %
Sugars 7 g
Protein 38 g76%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
