Swiss Chard Soup With Tortellini and Sun-Dried Tomatoes |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a great, flavorful vegetable soup, which is very hearty with the addition of the tortellini. I like to throw the onion carrots and squash in the food processor to get them really small- my husband likes it chunkier. I also think it's a little more flavorful to use vegetable broth instead of water. Ingredients:
2/3 cup sun-dried tomato |
1 cup hot water |
1 tablespoon olive oil |
1 medium onion, finely chopped |
2 medium carrots, finely diced |
1 large swiss chard |
6 cups water (or vegetable broth) |
1 (14 ounce) can diced tomatoes (undrained) |
12 ounces cheese tortellini |
1 1/2 teaspoons italian herb seasoning |
1 medium yellow squash, finely diced |
2 tablespoons dill, chopped (or 1t dry) |
salt |
pepper |
parmesan cheese |
Directions:
1. cover sun-dried tomatoes with hot water, let stand till needed.
2. Heat oil in large soup pot, add onion and carrot and saute over medium heat, covered, stirring occasionoally until onion is golden.
3. Wash and trim swiss chard off of ribs, cut into 1/2 in by 2 in shreds. Place in another large pot, steam 5-7 minutes, until limp and bright green (I sometimes skip this part and just let it cook in the soup).
4. Add 6 c water (or broth), tomatoes, sun-dried tomatoes and italian seasoning to onion and carrots. Gently simmer covered, for 15 minutes.
5. Add the yellow squash , dill and tortellini and simmer 10 more minutes until they are done.
6. Stir in swiss chard, season with salt and pepper (can add more water if it seems too crowded).
7. top with parmesan cheese.
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