Shirley's Recipes

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Name: Clam and Tortellini Soup
Key Ingredient: tortellini
Preparation: heat
Cuisine: American
Source: Chicken of the Sea Website
Food Group: pasta
Meals: lunch, dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :40
Servings: 4

2 teaspoons olive oil
1/2 teaspoon minced fresh garlic (about 1 clove)
1 each rib of celery, sliced and medium carrot, peeled, sliced
1 (28 ounce) can undrained Italian-style diced tomatoes
1 (9 ounce) package refrigerated cheese tortellini
1 cup chicken broth or water
1 (3.53 ounce) undrained whole baby clams pouch
1 tablespoon chopped fresh basil
Dash ground black pepper
Shaved Parmesan cheese

In large saucepan, heat oil until hot. Saute garlic, celery and carrots until vegetables are crisp tender. Add tomatoes, tortellini and broth. Cover and bring to boil, reduce heat and simmer until tortellini is cooked. Stir in clams and basil; cook 1 minute longer. Add pepper and top with shaved Parmesan cheese. Serve immediately.

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