Prep 6 mins
Cook 28 mins
Yummy, colorful, good for you soup. It thickens as is stands so you may need to add more broth.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium red onion, sliced
- 2 small yellow squash, sliced (about 8 oz)
- 1 clove garlic, chopped
- 5 cups beef broth
- 2 ounces day old Italian bread, cubed (about 2 cups)
- 8 ounces meat-filled tortellini or 8 ounces cheese-filled egg tortellini, refrigerated or frozen
- 1 (10 ounce) package frozen broccoli, partially thawed under warm running water
- 12 cherry tomatoes, halved
- salt and pepper
- In large saucepan melt butter.
- Add onion and saute 5 minutes til soft.
- Stir in squash and garlic and saute 2 minutes.
- Add broth and bread.
- Heat on high, cover and bring to a boil, stirring occasionally.
- Reduce heat to low and simmer 2-3 minutes.
- Add tortellini and simmer 7 minutes.
- Increase heat to high and boil.
- Add broccoli and cook until tender about 4 minutes.
- Season with salt and pepper.
- Stir in tomatoes and serve pronto.
This was a very nice dinner for us today. As yellow squash is rather hard to come by in Greece, I used zucchini and, since I'm always trying to get my kids to eat my veg, chopped up a carrot and threw that in, too. I also added 1 lb of sausage to up the protein and make it a main-course for us. My husband and I really enjoyed it, but my kids found the bread mass slightly unappealing. Also, it may be an idea to skin the cherry tomatoes as the skins shrivel and wrinkle upon impact with the hot liquid, and are slightly less attractive. Very tasty, and a recipe I believe can morph into many interesting variations.