Southern Tortellini Minestrone

  • 1  medium onion, chopped
  • 1  tablespoon  olive oil
  • 3  garlic cloves, chopped
  • 2  (32-oz.) containers chicken broth
  • parm regg cheese rind
  • 3/4  cup  dry white wine
  • 2  (14.5-oz.) cans Italian-seasoned diced tomatoes
  • 1  (16-oz.) package frozen green beans
  • 1  (16-oz.) package chopped frozen collard greens
  • 3  tablespoons  chopped fresh parsley
  • 1  tablespoon  chopped fresh rosemary
  • 1/2  teaspoon  dried crushed red pepper
  • 1  (16-oz.) package frozen cheese tortellini
  • chicken of one rotissary


1. Sauté onion in hot oil in a large Dutch oven over medium heat 8 minutes or until onion is tender. Add garlic, and cook 1 minute. Stir in chicken broth, white wine, and tomatoes (add cheese rind if you have it); bring to a boil over medium-high heat. Add green beans, collard greens, and next 3 ingredients. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes. Add pasta, and cook 10 to 12 minutes or until pasta is done.

This entry was posted in comfort food, Main Course, Pasta, Soup, Uncategorized. Bookmark the permalink.

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