Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- from the sneaky kitchen: a karen danielson recipe.
- 8 cups chicken broth, defatted
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1/2 cup onions, diced
- 1 garlic clove, minced fine
- 1 16 oz. bag frozen cheese tortellini
- 2 cups escarole, washed and chopped, or 10 oz. box frozen chopped spinach
- salt to taste
- black pepper to taste
- 1/4 tsp mrs. dash extra-spice
- freshly grated parmesan cheese as garnish
- croutons, as garnish
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Directions
Place first 5 ingredients in 5 qt. Dutch oven. Bring to boil, then lower heat to simmer, partially covered, for 15 minutes. Add cheese tortellini and cook in broth, according to directions on package. Add salt and pepper to taste; add Mrs. Dash. Remove soup from heat and add escarole or spinach. (If using spinach, thaw under running hot water, squeeze out excess moisture and then add to soup.) Cover soup and let set for about 10 minutes. Ladle into large soup bowls. Garnish each bowl with fresh grated parmesan cheese, and /or croutons, if desired. More at http://sneakykitchen.com/Recipes/tortellini_soup.htm