Dandelion Greens and Tortellini Soup

Name: Dandelion Greens and Tortellini Soup
Total time: 50
Yield: 4
Ingredients: 1 ½ cups dry cheese tortellini; 1 tablespoon butter; 1 cup matchstick-sized carrots; 1 onion, chopped; 4 cups chicken broth; 1 (15 ounce) can diced tomatoes, drained; 2 cups chopped dandelion greens; 1 teaspoon garlic powder; 1 teaspoon dried basil; salt and ground black pepper to taste

Recipe by Rachel McCarty Hewgill from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

•

1 ½ cups dry cheese tortellini
•

1 tablespoon butter
•

1 cup matchstick-sized carrots
•

1 onion, chopped
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4 cups chicken broth

•

1 (15 ounce) can diced tomatoes, drained
•

2 cups chopped dandelion greens
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1 teaspoon garlic powder
•

1 teaspoon dried basil
•

salt and ground black pepper to taste

Instructions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
Stir tortellini into the pot and serve.