vegetable tortillini soup Recipe
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Ingredients
- 3 oz vegetable oil
- 1 cup peeled, diced small spanish onions
- 1 cup diced small celery
- 1 cup wached peeled and diced small carrots
- 1 cup diced small zucchini
- 1 cup cooked and diced small potatoes
- 1 cup whole diced and peeled tomatoes
- 1 cup frozen green peas
- 1 1/2 gallon vegetable stock
- 1 lb cooked tortillini pasta
- salt and pepper to taste
Directions
- In a seam kettle, heat the oil, saute all vegetables except zucchini, potatoes, and green peas.
- Add the vegetable stock, bring to a first boil, reduce to a simmer, and skim as needed.
- Simmer for 1/2 hour, then add potatoes. continue to simmer for another 30 minutes.
- Add diced zucchini and green peas, and tortillini.
- Simmer an additional 5 minutes.
- Adjust the seasoning and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6323g | |
| Calories 1314 | |
| Calories from Fat 762 | 58% |
| Total Fat 86.2g | 108% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 2.19g | |
| Cholesterol 0mg | 0% |
| Sodium 22801mg | 950% |
| Potassium 1431mg | 41% |
| Total Carbs 130.16g | 35% |
| Dietary Fiber 13.7g | 46% |
| Sugars 65.31g | 44% |
| Protein 12.9g | 21% |
