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

Preparation

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.

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

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