Dandelion Greens and Tortellini Soup Recipe

Dandelion Greens and Tortellini Soup Recipe

  • 1 1/2 cups dry cheese tortellini
  • 1 tablespoon butter
  • 1 cup matchstick-sized carrots
  • 1 onion, chopped
  • 4 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, drained
  • 2 cups chopped dandelion greens
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • salt and ground black pepper to taste
  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  2. Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
  3. Stir tortellini into the pot and serve.
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