UA Recipe Collection

Tortellini & Vegetable Soup


4 Servings
SourceBonnie DeWitt (1998)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes


1⁄4 c
wild rice
nonstick spray coating
1 c
onions (chopped)
1⁄2 c
celery (thinly sliced)
1 clv
garlic (minced)
6 1⁄2 c
2 t
instant vegetable bouillon granules
1 t
dried oregano (crushed)
1⁄2 t
dried marjoram (crushed)
1⁄8 t
bay leaf
1 pk
refrigerated cheese tortellini (9-oz)
2 c
broccoli flowerets (chopped)
2 T
snipped dried tomato (not oil-packed)


Rinse wild rice in a strainer under cold running water about 1 minute. Drain; set aside. Spray a large saucepan with nonstick coating. Preheat over medium-high heat. Add the onions, celery and garlic. Cook, covered, for 3 to 4 minutes, or until vegetables are crisp-tender, stirring once or twice. Carefully stir in wild rice, water, bouillon granules, oregano, marjoram, pepper and bay leaf. Bring to a boil, reduce heat. Cover and simmer about 35 minutes, or until rice is nearly tender. Discard bay leaf. Add tortellini, broccoli and dried tomato. Return to a boil; reduce heat. Cook, uncovered, for 5 to 6 minutes more, or until tortellini and broccoli are just tender. To serve, ladle soup into bowls. *May substitute 6 1/2 cups vegetable stock for water and bouillon granules.

From Better Homes and Gardens Low-Fat and Luscious Vegetarian