Tortellini Soup

Tortellini Soup





Serves 50






Non-stick cooking spray
1¼ cup onion, fresh and chopped
1 tbsp. garlic powder
2¼ tbsp. basil, dried and crushed
1/6 tsp. ground black pepper  
3 qts diced canned tomatoes, incl. liquids
2 gal chicken broth
3 lbs. cheese tortellini, frozen,
3½ lbs. fresh summer squash, sliced
grated parmesan cheese

Spray steam-jacketed kettle or stock pot with non-stick cooking spray. Add onions, garlic, basil, and pepper. Cover; cook 8 to 10 minutes or until onions are tender. Add tomatoes. bring to a boil. Reduce heat; cover; simmer 15 minutes.

Prepare broth according to package directions. Add tomatoes.
Add tortellin; simmer covered 12 to 15 minutes. (CCP: Internal temperature must reach 165ºF or higher for 15 seconds.)
Add squash, simmer covered 3 to 5 minutes or until tender (CCP: Hold for service at 140ºF or higher.)
Garnich each serving with 1 teaspoon parmesan cheese.


Nutrition Information








140 cal

20 g

7 g

4 g

14 mg

1309 mg

133 mg

Portion Size: 1 Cup

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Contact Info

Phyllis Y. Richards
Program Associate, Global Sharing of Resources
700 Prospect Ave.
Cleveland, OH 44115