BROWSE THE COLGIN COOKBOOK

Tortellini Soup

serves 6

2 cups frozen tortellini, stuffed with ricotta cheese
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped carrots
1 cup chopped zucchini
2 cups sliced white mushrooms
1 cup frozen spinach
3 cups chicken broth
2 tbs. cilantro
2 tsp. basil
1 tsp. garlic powder
1/8 tsp. Colgin Worcestershire sauce
2 tbs. butter
salt and pepper to taste

In large soup pot, melt butter;saute onions,
carrots and zucchini, until soft.Add broth
Worcestershire sauce,salt,pepper,basil,cilantro
and garlic. Bring to boil and simmer on low heat for 5 minutes.Add spinach,mushrooms and
tomatoes,simmer 5 minutes.Add tortellini and
simmer for 30 minutes.