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Tortellini Soup


  • 2 medium carrots
  • 1 small zucchini
  • 2 small tomatoes, chopped
  • 2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 2 cans (14-15 oz.) chicken broth
  • 1 can (15-19 oz.) red kidney beans rinsed and drained
  • 2 tbsp. Worcestershire sauce
  • 1 pkg. (9 oz.) frozen tortellini pasta, thawed
  • 2 tbsp. olive oil
  • ½ c. water
  • grated Parmesan cheese


  1. Heat oil in 6-quart saucepan on medium-high heat.
  2. Add vegetables and garlic.
  3. Cook and stir for 5 minutes or until vegetables are crisp-tender.
  4. Add chicken broth, water, beans and Worcestershire sauce to the vegetable mixture.
  5. Heat to boiling.
  6. Stir in pasta and return to boiling.
  7. Cook 5 minutes or until pasta is tender, stirring occasionally.
  8. Serve and top with grated Parmesan cheese.




Italian Pea and Potato Soup


  • 1 cup of peas, fresh or frozen
  • 2 cup of potatoes, peeled and diced
  • 2 garlic gloves, chopped
  • 2 tbsp of white wine
  • 1 1/2 cups of vegetable broth
  • 2 cups of water
  • salt and pepper
  • 3 tbsp of olive oil
  • 2 tbsp of Parmesan cheese, grated


  1. Sautee the garlic in the oil in a deep pan for 3 minutes.
  2. Add the potatoes, peas and wine.
  3. Simmer for 6-8 minutes.
  4. Add the vegetable broth and water.
  5. Simmer for another 6 minutes.
  6. Empty the pan’s contents into a food processor and puree until all the ingredients are well blended.
  7. Add Parmesan cheese and salt and pepper to taste.

Serves 4 persons

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