garlic soup with tortellini recipe

Garlic soup with tortellini

garlic soup with tortellini recipe

Garlic soup with tortellini

Long popular as a seasoning, garlic is now showing up more and more as a principal ingredient. as in this light soup. Slow cooking modifies the garlic's assertiveness.
5 from 1 vote
Tiempo de preparación 20 min
Tiempo de cocción 35 min
Plato Soup
Cocina American
Raciones 6 servings
Calorías 172 kcal


  • 1 head garlic
  • 1 teaspoon salad oil
  • 6 cups 1.4 liters low-sodium chicken broth
  • 1 package fresh low-fat or regular cheese ravioli or tortellini
  • 3 tablespoons each finely chopped red bell pepper and green onions
  • 1/4 teaspoon Oriental sesame oil
  • Cilantro

Elaboración paso a paso

  • Peel garlic, thinly slice cloves. Heat salad oil in nonstick frying pan over medium-low heat. Add garlic and cook, stirring often, until golden brown (about 10 minutes, do not scorch), if pan appears dry or garlic sticks to pan bottom, stir in water, 1 tablespon at a time.
  • Meanwhile, bring broth to a boil in a 4- to 5-quart pan over high heat. When garlic is done, pour about 1/2 cup of the broth into frying pan, stirring to loosen browned bits. Return garlic mixture to broth, reduce heat, cover, and simmer for 15 minutes.
  • Increase heat to high and bring to a boil. Separating any ravioli that are stuck together, add pasta to broth. Reduce heat and boil gently, stirring occasionally, just until pasta is tender to bite (4 to 6 minutes, or acording to package directions).
  • Add bell pepper, onions, adn if desired, sesame oil and cook just until heated through (about 2 minutes). Garnish with cilantro. Makes 6 servings.


Keyword soup
Tambíen te puede interesar  Avocado cocktail

Podés seguir a Recetas de Cocina en nuestras redes sociales Facebook y Twitter y ver nuestras recetas también en Youtube

1 comentario

Deja una respuesta